Apricot pecan pudding with toffee sauce
There is a great combination of textures in these very light puddings, which are served with a delicious toffee sauce
What you need:
- 50g/2oz light muscovado sugar
- 50g/2oz pecan nuts, chopped
- 100g/4oz ready to eat, dried apricots, chopped
- pecan nut halves, to garnish
- 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
- ½ teaspoon baking powder
- few drops vanilla essence
- 200g/7oz light muscovado sugar
- 90ml/3fl oz double cream or soya cream*
- 100g/4oz unsalted butter or vegan margarine*
- ½ teaspoon vanilla essence
- 25g/1oz chopped pecan nuts
What do do:
- Preheat the oven to 180C/350F/Gas 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
- 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 *
Created by the Cordon Vert cookery school
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