Pumpkin Pudding by Cheryl Miles

1. Place pumpkin puree, coconut milk, brown sugar, vanilla extract and pumpkin spice into a pot on medium heat. Keep stirring so it doesn’t start to bubble and sputter. Once it starts to simmer, add the agar agar and keep stirring until it is dissolved.
2. Turn the fire off and then portion out the pumpkin mixture into 2 big cups or 4 small cups. Allow to cool before placing in fridge to solidify for 2 hours or overnight.
3. To make the whipped cream, place all the ingredients into a beaker and whisk until peaks start to form.
4. Serve with your homemade whipped cream, raspberries and a Lotus biscuit.

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