Chia pudding with pear and nuts

Ingredients

• chia: 1 tbsp, about 20 g
• 1% milk: 1 cup, about 200 ml
• pear: 1 medium, about 120 g
• walnuts: 1 small handful, about 12 g
• honey: 1 tsp, about 8 g

Instructions

1. Mix the chia with the milk and honey and stir it very thoroughly: the seeds clump on contact, and in the finished pudding those clumps stay dry inside.
2. Stir again after 5 minutes. That second stir is the one that matters: by then the chia has begun to swell, and only now can you break up what has stuck together.
3. Refrigerate for at least 2 hours, better overnight. Under two hours the seeds stay crunchy and the pudding stays liquid.
4. A finished pudding should hold the mark of a spoon. If it came out thin, add another teaspoon of chia and give it 20 minutes.
5. Add the pear and nuts just before serving: left overnight, the pear weeps and waters the pudding down, and the nuts go soft.

Nutrition

Contains: Dairy, Tree nuts

Swaps

• The seeds can be swapped for 15 g nuts or left out if the dish has enough fat.
• The milk can be swapped for kefir, drinkable yogurt or unsweetened plant-based milk in the same amount.
• The fruit can be swapped for 1 medium seasonal fruit of about the same weight.
• For a less sweet option: 150 g of berries instead of 1 fruit.
• Nuts can be swapped for seeds 15-20 g or peanut butter 15 g.

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