There is a great combination of textures in these very
light puddings, which are served with a delicious toffee sauce.
50g/2oz
light muscovado sugar
50g/2oz pecan nuts, chopped
100g/4oz ready to eat, dried apricots, chopped
pecan nut halves, to garnish
Almond
base:
75g/3oz butter or vegan margarine*
60ml/2fl oz maple syrup or soft brown sugar
1 free range egg, beaten or 1tbsp soya flour mixed with 2tbsp water*
75g/3oz ground almonds
25g/1oz soya flour
1/2 teaspoon baking powder
few drops vanilla essence
Toffee
sauce:
200g/7oz light muscovado sugar
90ml/3fl oz double cream or soya cream*
100g/4oz unsalted butter or vegan margarine*
1/2 teaspoon vanilla essence
25g/1oz chopped pecan nuts
1.
Preheat the oven to 180°C/350°F/Gas Mark 4
2.
To make the topping, mix all the sugar, chopped pecans and dried apricots
together. Divide equally between 4 well-greased, individual ramekins.
3. 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.
4. Spoon the mixture into
the ramekins, place on a baking tray and bake in the preheated oven
for 20-30 minutes.
5.
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.
6.
Turn each pudding out onto a serving plate. Decorate with pecan halves.
Spoon a little toffee sauce around the puddings and serve immediately.
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