If getting work that better suits your study timetable isn’t worth celebrating over, I don’t know what is. I have always struggled to balance work and study, particularly because my old jobs were so much more physical than you’d expect. As a result I was always tired after my shifts and unable to focus on assignments or homework. But because I am now in my last year of university and I really want to finish with a bang I have decided to stick to work that you do less, but get paid more for – tutoring. It’s not only a great way to earn quick cash, it’s a delight to be able to help other students get a grip on the things they’ve struggled with and to give them a sense of accomplishment as they improve their skills.
I also do a full clean of our house once a week in place of a professional cleaner. It means I now know how to clean a house properly, and my parents can never tell me I don’t do enough to help them around the house! So I decided to celebrate managing to get the dream job I was after while at University by having a big dinner and a delicious dessert that is lactose, sugar and gluten free. So naturally I went straight to the fast paleo recipe sharing website to find something I could whip up in a hurry. I discovered a delicious Chocolate Pudding, with a base of banana and coconut milk. Seeing this as an excellent opportunity to get out some of the brand new dessert glasses I bought from revolve I set about putting it together. I would only suggest that if you aren’t a fan of the more bitter chocolate flavour of unsweetened cocoa powder that you look at adding some sugar-free, gluten-free, etc-free sweetener to the mix.
Serves: 5, Prep: 5 mins, Chill: 30-40 mins
- 400ml coconut milk
- 2 (almost ripe) bananas
- 1/4 cocoa powder
- 1 tbsp cinnamon (I used 1 teaspoon)
- 1 tbsp gelatine powder
- 100ml boiling/boiled water
- Excluding the gelatine and water, combine all the ingredients in a blender and blitz until smooth.
- In a separate container sprinkle the gelatin powder over the boiling water and gently mix until completely dissolved.
- Incorporate the gelatine mix into the chocolate pudding mix in the blender and blitz on low speed.
- When fully combined pour the mixture into glass bowls or moulds an refrigerate for at least 30-40 mins so the gelatine can set.
- Serve with cream or with hot mixed berries – chef’s suggestion.