Over the last few days, I’ve been cat sitting for a friend and looking after a beautiful kitten called Jaxx. He’s such a lovely, playful kitten and he definitely knows how to pose in front of the camera… I even caught him practicing yoga on my mat one morning (modified side plank).

One thing I’ve really missed since moving to London, is living with animals. I grew up in nature, and have always been around my own animals, so it’s been tough being without my family pets back in Somerset. It’s definitely been amazing to be able to spend time with a cat again!

But anyway, before I make this into a cat themed post.. It’s now time to move onto my new recipe! As I told you in my previous post, I’m currently working with the amazing fruit spread brand St. Dalfour, and developing a series of different recipes for them. For this recipe, I used their Apricot fruit spread, which is my absolute favourite of theirs as I adore apricot jam. Apricot has been my favourite jam for as long as I can remember, and I’ve always loved lavishing it on croissants, toast, crumpets and of course layering it between a rich, dark chocolate cake.

As I haven’t shared a chia pudding recipe on my blog before, I decided that I would use this apricot spread with a combination of other ingredients, to create a special, layered 5 fruit breakfast chia pudding. I first tried a chia pudding just over two years ago now in Santa Monica, and I have been hooked on them ever since – so I’m really excited to finally be sharing a chia pudding recipe with you on my blog!

For the chia pudding, I used soya milk, chia seeds, cinnamon, fresh ginger and some maple syrup to lightly sweeten it. Then to construct the recipe, I placed some chia pudding into the base of a small mason jar, and topped it with layers of kiwi, pineapple, blueberries, pomegranate, plain soya yogurt and apricot spread. Then, to finish the dish, I added another layer of chia pudding and an extra spoonful of yogurt, apricot spread and fresh fruit.

The mixture and combination of all these incredible, contrasting fruity flavours tastes amazing. And, the lightness of the dish is also so refreshing, which makes it the perfect summer breakfast – or a very healthy dessert.

I hope you enjoy the recipe!

five fruit chia pudding

serves 4

ingredients

for the chia pudding:

4 tbsp chia seeds

1 1/2 cups (375ml) unsweetened soya milk (or any other plant based milk)

1 tbsp maple syrup

1/2 tsp cinnamon

1/2 tsp freshly grated root ginger

for the fruit layers:

2 kiwis – each sliced into 6

4 generous handfuls of pomegranate seeds

8 small cubes freshly cut pineapple

28 blueberries

for the yogurt layers:

8 tbsp plain soya yogurt (or any other plant based yogurt)

4 tsp plain soya yogurt

for the jam layers:

8 tbsp St. Dalfour Apricot Conserve

4 tsp St. Dalfour Apricot Conserve

method

Firstly, make the chia pudding. Add the chia seeds and cinnamon into a bowl, followed by the soya milk, fresh ginger and maple syrup. Stir everything together and then move it into the fridge for about 1 hour and a half, to thicken and gel up. Check and stir once every 30 minutes or so. When this is done, prepare the dish. Take a small mason jar/glass and add 2 tbsp of the chia pudding. Then, add 3 slices of kiwi and a small handful of pomegranate seeds on top. Next, top the fruit with 2 tbsp of soya yogurt, followed by 2 tbsp apricot conserve. Then, top the jam with 2 cubes of pineapple and 3 blueberries. Top this layer with a final 1 tbsp of chia pudding, and finish with 1 tsp more of soya yogurt, 1 tsp more of apricot conserve, 4 blueberries and a handful of pomegranate seeds to decorate. Repeat this process a further 3 times into separate jars/glasses, until all of the ingredients have been used up. Then, serve straight away or store in the fridge to eat later!

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