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For the overnight base: Add the matcha, tahini, fresh ginger, salt and water into a blender and blitz together until smooth. Place a fine mesh strainer over a bowl or box and pour the matcha mixture through. Season to taste with honey, then stir through the remaining ingredients for the overnight base. Cover and refrigerate for a minimum of 5 hours, ideally overnight.
Meanwhile, for the strawberry topping: Add the frozen strawberries, apple juice and salt to a saucepan set over a medium-high heat. Bring the mixture to the boil then turn the heat down to medium and simmer for 3-5 mins until the fruit has defrosted. Mix the cornflour and water together in a mug then pour into the strawberries, bring the mixture to the boil, whilst stirring, and cook until thickened to your liking. Transfer the strawberry compote to a box, cover and refrigerate.
Toast the flaked almonds in a dry pan set over a medium heat for 4-5 mins until golden. Transfer to a box and store at room temperature.
When you’re ready to serve, spoon some of the matcha pudding into a bowl and top with the strawberry compote and toasted flaked almonds.