Dairy-free Ginger Milk Puddings

Serves 4

Ingredients:

-          600ml soy milk

-          50g fresh ginger

-          ¼ tsp agar-agar (add slightly more if you prefer a firmer texture)

Method:

Grate ginger finely, add to a small bowl with 3-4 Tbsp (60-80ml) water and set aside.

In a small saucepan, heat soymilk and agar powder, stirring well. Gently boil for 2 min to activate agar, continually stirring, then turn off heat.

Press ginger through a fine sieve and collect liquid (remaining grated ginger can be frozen and added to future recipes, eg. Curries, soups)

Divide the ginger liquid between 4 small bowls.  Pour over soy milk from a height to mix.

Place in the refrigerator for approx. 2 hours to set.  Puddings will just hold their shape, but should be barely set and melt in your mouth.

To serve, drizzle over maple syrup, and top with fruit, nuts or spices if desired. (I've used soaked goji berries, maple syrup and pumpkin seeds in the photo above)