I’ve long resigned myself to the fact that pudding is no longer on the menu for me, like ever: it’s just really hard to make a pudding without sugar, chocolate, cream, flour or any other grains and if you do, let’s face it, it’s not going to be very nice. Or it will be just fruit (fruit is not really pudding in my book). So, over the years I really have actually switched off the pudding switch and don’t even really feel hard done by any more when everyone else is tucking in to a delectable Tart Tatin or ice-cream with hot chocolate fudge sauce or a deliciously gooey banoffee cheesecake…Mmmmm. OK so I do feel a bit hard done by.
Still, hard done by is not the mother of invention. As I think I may have previously mentioned, it is greed!
And that is probably what spurred me on to adapt a recipe I saw in the Abel &Cole newsletter yesterday thinking all the while that it was probably going to be inedible – but – newsflash: it was not! It was scrumptious. And it was actual cheesecake. I fed it to two non-special needsers and, although they are family members and therefore more inclined than others to be kind to me, I honestly think that they liked it to.
Also, on the massive upside, this has only got FOUR ingredients and needs barely any cooking. This was my first foray into using coconut oil, which I’ve always been wary of for some reason and it was great – but (for the uninitiated, like me) does taste quite coconutty, which worked in favour of this recipe but if you are not a fan then you could try using butter instead. And the other thing, which feels like an exciting new vista to me is the discovery of whipping banana and peanut butter together; I used an electric whisk, it blended together fantastically and tastes sublime. OK, ready?
300g almond flour (ground almonds)
100g coconut oil (melted)
5 ripe bananas
Four heaped tbsp peanut butter (I use Whole Earth crunchy because it has no added sugar and also the crunch adds a certain something; you may feel differently and abhor the crunch, in which case use smooth.)
Cheesecake tin (8 and a half inches) with removable base.
Melt the coconut oil into a pan large enough to accommodate the almonds too. Once melted, stir in the almonds and mix thoroughly. Transfer and press into the base of the tin and cook at 180 degrees for 20-25 minutes until brown, then remove and cool. Meanwhile, whip the bananas and peanut butter together, adjusting quantities to taste. Once whipped, cover, and cool in fridge. When the base is completely cool and the topping is chilled, pour the topping onto the base, smooth flat, then cover with cling film (chef’s tip: if you allow the cling film to directly touch the topping all over, it will stop a skin from forming). Leave in the fridge to cool for a couple of hours. The original recipe suggests melting chocolate buttons and spreading on top as an extra layer, which, believe you me, if I could do I would. However, this was still pretty darn good and, best of all, it is an actual pudding – and not just fruit!