There is a great combination of textures in these very light puddings, which are served with a delicious toffee sauce. 

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Ingredients

For the topping:

  • 50g light muscovado sugar
  • 50g pecan nuts, chopped
  • 100g ready to eat dried apricots and chopped pecan nut halves, to garnish

For the almond base:

  • 75g butter or vegan margarine*
  • 60ml maple syrup or soft brown sugar
  • 1 free range egg, beaten or 1 tbsp soya flour mixed with 2 tbsp water*
  • 75g ground almonds
  • 25g soya flour
  • ½ tsp gluten-free baking powder
  • Few drops vanilla essence

For the toffee sauce:

  • 200g light muscovado sugar
  • 90ml double cream or soya cream*
  • 100g unsalted butter or vegan margarine*
  • ½ tsp vanilla essence
  • 25g pecan nuts, chopped

    Method

    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, gluten-free 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.

    For more great ‘Seasonal and Festive Recipes’, click here.

    Recipe details

    Serves: 4–6

    Prep time: 0 hr

    20 mins

    Cook time: 0 hr

    35 mins

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