So just in time for Halloween I thought that I’d create a nice green slime pudding for you and your loved ones to share! It looks disgusting and creepy but it is absolutely delicious! I guess that’s what Halloween is all about!!!
I have to confess that I actually dropped the fondant when it was perfectly baked and had to scoop it back in and cook it again. So that is why in these photos the fondant looks well… a bit imperfect.
I was going to bake this again as the pictures weren’t great… But then I had to make my daughter a dress out of a sheet:
But hey ho, who wouldn’t like matcha and white chocolate goo?! This was never supposed to look perfect…
Makes: 4 small fondants
Preparation Time: 10 minutes
Cooking Time: 8-12 minutes
125g unsalted raw grass-fed butter
125g cacao butter
2 egg yolks
125g coconut sugar
2 tbsp coconut milk powder
2 tbsp matcha powder
2 tsp vanilla essence
2 tbsp tapioca flour
1 tbsp almond flour
1 tbsp matcha powder (for dusting)
- Grease your pudding moulds with a little butter or coconut oil. Dust the inside with matcha powder. Cover the top with cling film and shake the matcha about until it’s evenly distributed. This is a lot faster and it’s much cleaner.
- Preheat oven to 180 degrees (gas mark 4).
- Place the butter and cacao butter in a bain-marie, on a gentle heat until fully melted. Leave to cool for 5 mins.
- In a separate bowl whisk together the eggs, egg yolks, coconut sugar, coconut milk powder, matcha and vanilla essence.
- Pour the white chocolate mixture into the matcha egg mix and whisk until fully blended.
- Fold in the flours.
- Spoon equal amounts into the pudding moulds.
- Cook for about 8-12 minutes or until just set (so they have a nice crust on top but wobble when you shake them).
- Remove from the oven and leave to cool for 30-60 seconds, turn over onto a plate and serve straight away! You gotta be quick with these bad boys as you don’t want them to cook for too long and for you to miss out on the ooey gooey-ness!
Looks yucky, but boyo does it taste great!!!