|
Puddings:
50 g (2 oz) light muscovado sugar
50 g (2 oz) pecan nuts, chopped
100 g (4 oz) ready to eat, dried apricots, chopped
Pecan nut halves, to garnish
Almond base:
75 g (3 oz) butter or margarine*
60 ml (2 fl oz) maple syrup or soft brown sugar
1 free range egg, beaten or 1 tbsp soya flour* mixed with 2 tbsp water
2 tbsp water
75 g (3 oz) ground almonds
25 g (1 oz) soya flour
½ tsp baking powder
Few drops vanilla essence
Toffee sauce:
200 g (7 oz) light muscovado sugar
90 ml (3 fl oz) double cream or soya cream*
100 g (4 oz) unsalted butter or margarine*
½ tsp vanilla essence
25 g (1 oz) chopped pecan nuts
Preheat oven to 180 C, 350 F or gas mark 4.
To make the topping, mix all the sugar, chopped pecans and dried apricots together. Divide equally between 4 well-greased, individual ramekins.
Cream the butter or margarine for the base with the maple syrup or sugar. Add the egg or soya flour paste and mix well. Stir in the almonds, soya flour, baking powder and vanilla essence.
Spoon the mixture into the ramekins, place on a baking tray and bake in the preheated oven for 20-30 minutes.
To make the sauce, put the sugar in a saucepan and use a wooden spoon to crush any lumps. Add the cream and butter (or soya cream and vegan margarine) and stir together over a gentle heat until the butter has melted. Bring to the boil and simmer for 2-3 minutes until toffee-coloured. Remove from the heat, then stir in the vanilla essence and chopped pecans.
Turn each pudding out onto a serving plate. Decorate with pecan halves. Spoon a little toffee sauce around the puddings and serve immediately.
*Can be vegan
The Vegetarian Society (recipe created by the Cordon Vert cookery school) www.vegsoc.org
Back to Recipes archive
|