Pudding
Serves 8 vegan
Ingredients
200g self raising flour
1/2 tsp bicarbonate of soda
1/2 tsp cinnamon
1 tsp mixed spice
85g vegan margarine
100g granulated sugar
25g desiccated coconut
40g finely chopped walnuts
1 large orange, finely grated zest only
225g carrots, peeled and finely grated
1 1/2 tsp vanilla extract
2 tbsp vegetarian sherry
150ml soya milk
To serve
8 pineapple rings
8 glace cherries (check for E120 or cochineal)
25g flaked almonds, toasted
castor sugar
few pinches mixed spice
8 sprigs of mint
soya cream/custard
Method
1. Prepare steamer to hold 8 ramekins
2. Sift flour, bicarbonate of soda, and spices together.
3. Rub in the margarine until the mixture is very fine.
4. Add remaining ingredients, adding enough soya milk to give a soft
consistency. Do not over-stir otherwise the mixture will be very heavy.
5. Divide mixture between 8 ramekins. Cover with squares of baking parchment
and secure with elastic bands.
6. Steam for 35-40 minutes until the top is firm to the touch. Allow
to cool for 5 minutes in the ramekins before turning out.
7. Grill the pineapple slices.
8. Ease a knife round th edges of each pudding, lifting the base as you
go, and turn out onto warmed plates.
9. Decorate each pud with a slice of grilled pineapple and a cherry,
sprinkle with toasted flaked almonds, castor sugar and a dusting of spice.
10. Garnish with a sprig of mint. Serve with soya cream or custard.
© The Vegetarian Society
2005 |
