vr* 11-02-01 Bonfire Puddings with Tarantula Sauce (list)

[Guest guest]

Look what came in my mail this am. Look at the first ingredient.

(NOTE: the first ingredient is a Vegan Sugar, Can be bought in California)

Bonfire Puddings with Tarantula Sauce

50g / 2oz light muscovado sugar

50g / 2oz pecan nuts, chopped

100g / 4oz ready-to-eat, dried apricots, chopped

Pecan nut halves, to garnish

 

For the Almond Base

75g / 3oz butter or vegan margarine

60ml / 2floz maple syrup or soft brown sugar

1 free range egg, beaten

or 15g/1tbsp Soya flour mixed with 30g/2tbsp water

(you can make this vegan)

75g / 3oz ground almonds

25g / 1oz Soya flour

2.5g / ½ teaspoon baking powder

few drops of vanilla essence

 

For the Toffee Sauce

200g / 7oz light muscovado sugar

90ml / 3floz double cream or Soya cream

100g / 4oz unsalted butter or vegan margarine

2.5ml / ½ teaspoon vanilla essence

25g / 1oz chopped pecan nuts

 

Pre-heat the oven to 180C/350F/Gas 4.

To make the topping, mix 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

pre-heated 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-colored. Remove from

the heat, then stir in the vanilla essence and chopped pecans.

Turn each pudding out on to a serving plate. Decorate with pecan halves. Spoon a

little toffee sauce around the puddings and serve immediately.

 

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