Chia Pudding with Frozen Berries

Add 3 tbs chia seeds to each of the 4 serving glasses. I used Macro brand black chia seeds from Woolworths. It equates to 30g if you prefer to measure by weight.

This step is optional; Add 1 tsp of psyllium husk to each glass. If you like you could just add a bit extra Chia Seed instead.... it gives the pudding a slightly thicker consistency.

Add 1 cup of milk (250ml) to each glass and stir well.

Add a bit of vanilla bean paste and stir well, roughly a quarter of a teaspoon maximum for each glass. You could alternatively use vanilla essence, half a teaspoon for each.

At this stage it will look something like the picture below, I would let it sit for up to 5 minutes and give it another stir. You want the chia seeds to be more uniformly mixed through before putting it in the fridge. After giving it another stir put the mixture in the fridge for an hour.

This step is also optional. If you're adding sugar or artificial sweetener it's probably best mixed in during the previous steps. I'm choosing to add some honey and in this case it's just a local honey I purchased recently. This picture also shows the pudding after it's been in the fridge for an hour.

Approx 3 tbsp of honey divided between the 4 glasses, you can add more / less depending on your taste, it may sink in if the pudding isn't very set.

At this stage I would also add the frozen berries. And then place the pudding back in the fridge for another hour or so, by which time the pudding will set more and the frozen berries will be defrosted enough to eat. What berries you use is up to you, mixed berries are a good choice, I used some frozen cherries, mango, raspberry and blackberries from a mixed berry packet too.

After another hour in the fridge it should be ready to eat. As you've noticed I'm using normal full cream cows milk. Feel free to adapt it to your own dietary requirements, any other type of milk can be used. Add an extra tablespoon of chia seeds if you prefer a thicker consistency.