Using a sharp knife remove the skin and the rind from the watermelon. Cut the watermelon into pieces. Remove the seeds.

Place the watermelon into a blender and blitz till smooth. Pass the mixture through a sieve reserving the juice. Discard the pulp.

In a small bowl mix together the cornstarch and 3 tablespoons of watermelon juice to make a slurry. Mix very well to ensure there is no lumps.

Pour the remaining watermelon juice into a saucepan, add the sugar and vanilla bean paste. Bring to the boil reduce the heat and simmer for 5 minutes whisking often. Whisk the mixture again ensuing to remove the lumps. Whisk in the corn starch mixture to the simmering watermelon juice. Cook for 3-4 minutes whisking often. Add the lemon juice and cook for 1 more minute.

Remove from the heat, pour the pudding mixture through a fine sieve. Divide the liquid between four serving dishes.

Leave in the fridge to set overnight. The consistency of the pudding should be slightly set but not firm like jelly.

To serve, garnish with whipped cream, chopped pistachios and chocolate shavings.

WATERMELON

Juicy, colourful and delicious, there’s no summertime fruit quite like watermelon.

• wb_sunny Jan – Apr
• grass Gisborne
• check Source of Potassium
• check Source of Vitamin C

• 1kg of LeaderBrand Watermelon
• 40g corn starch
• 60g sugar
• ½ tbsp vanilla bean paste
• 1 tbsp lemon juice

Garnish

• 100ml whipped cream
• 20g chopped pistachios
• 2 tbsp chocolate shavings