Hojicha pudding (roasted green tea pudding)
A silky, wobbly pudding scented with smoky roasted green tea, mellow, caramelly and not at all bitter.
- Time20 min plus setting
- LevelEasy
- Costabout £0.78 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the gelatine leaves in a bowl of cold water for 5 minutes until floppy.
5 min - 2
Heat the milk, cream and sugar in a pan until steaming but not boiling. Take off the heat.
- 3
Stir in the hojicha leaves. Cover and leave to steep for 8 minutes, until the milk smells toasty and has turned a light caramel brown.
8 min - 4
Strain through a fine sieve, pressing the leaves, and discard them. Reheat the liquid until it is just warm.
- 5
Squeeze the water from the gelatine and whisk it into the warm milk until fully dissolved. Stir in the vanilla.
- 6
Pour into 4 glasses or ramekins and cool for 20 minutes. Chill for at least 4 hours until set with a gentle wobble.
240 min - 7
Serve cold, straight from the glasses, or turn out onto plates by dipping the base briefly in hot water.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
