Acorn Pudding

Surprisingly enough, this dessert starts out with acorn base which is just a mixture of acorn flour and water which is boiled until gelatinous. It has a very mild, somewhat nutty flavor and as such takes well to many additions.

Acorn Pudding
Mix 3 T of acorn flour (available at some Korean markests) with 1/4 c water. Mix thoroughly and continue stirring for about 8 to 10 minutes. When a little bit is dropped into cold water and it floats, it is finished. Mixture will turn dark.

Presentation
Pour mixture into small bowls, about 1/2 inch thick. Cool. Prepare two more bowls, one with chopped walnuts and chocolate, another with mixed dried berries, raisins, currants etc. and sprinkle these mixtures on the pudding. Serve with whipped cream, ice cream, soy ice cream or rice ice cream and a spring of mint.