Creamy Quinola pudding with spiced plums and figs

Flute with creamy quinoa pudding topped with figs and a mint leaf

150g pearl quinola
250ml milk (can use coconut or almond milk for a vegan option)
70ml cream (can use vegan cream, check out how make your own here: )
150ml water
30g sugar
1 tsp vanilla essence or 1 vailla pod
1tsp cinnamon
6 plums halved
3 figs quartered
50 g butter diced (or vegan butter/coconut oil)
60g brown sugar
4 bay leaves
4 star anise
150 ml water


Place all of the ingredients in a heavy bottom pan and simmer gently for about 25 minutes until quinoa is soft and pudding is creamy.

Keep stirring occasionally.

Add a splash of water if pudding becomes too thick.

Baked plums and figs:

Preheat the oven to 200 ˚C.

Place all of the ingredients in a baking tray, scatter the butter on the top and bake in the oven for 25 minutes.

Serve warm on the top of creamy Quinola pudding.