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: https://www.wikihow.com/Make-Vegan-Cream )
1 tsp vanilla essence or 1 vailla pod
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.