Eating organic food isn’t just good for you, it’s better for the environment too. In the McLaren Vale near Adelaide, Ed’s found a vineyard that’s gone organic and produces the most delicious wines. But while here, Ed’s inspired to make a deliciously rich and delicate mocha pudding topped with organic fruit sauce. If you’re thinking about going organic, this might be the dish to start with.
Australian Organic Awareness Month – Bud Organic Club
Ingredients
Method
1.
Put coffee and water in a saucepan on low heat. Simmer for
3 minutes, pass through a paper filter, then return to pan and boil rapidly until reduced to 2 tablespoons.
2.
Add milk and vanilla to pan and bring to a simmer. Sift 1/2 cup of the sugar, cacao and cornflour into a bowl, pour milk mixture over and stir well. Return to pan, simmer for 1 minute, then spoon into 4 shallow dishes. Chill until completely set.
3.
Put mango and berries in small separate saucepans with 1/4 cup sugar each. Bring to a simmer for 1 minute and spoon on puds. Garnish with mint.
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