Steamed pecan and cranberry pudding with vegan maple custard
If you are cooking a lot of vegetarian cuisine it is good to have a working steamed pud recipe. Use this as a general recipe and just vary the flavourings and added ingredients.
600g (21oz) self raising flour
500g (18oz) caster sugar
2 level teaspoons of bicarbonate of soda
2 level teaspoons of cream of tartar
1 teaspoon of vanilla essence
3 teaspoons of cinnamon powder
75ml (2floz) white wine vinegar
450ml (2 cups) water
450ml (2 cups) vegetable oil
200g (7oz) toasted pecan nuts, broken
200g (7oz) dried, sweetened cranberries
Place all of the ingredients into a large bowl and mix them together. Line 18 muffin moulds or ramekins with baking parchment. (See the cooking course for more info on how to do this.)
Fill the moulds with the mixture and place them into a large high sided roasting tin. Pour some water into it's base and cover the tin with aluminium foil. Bake in a hot oven for one and a half hours.
For the vegan custard
1 litre (4 cups) of soy milk
1 teaspoon of vanilla esence
300g (11oz) caster sugar
3 level dessertspoons of cornflour
200ml (1 cup) maple syrup
approx 100ml (half cup) soy cream
Put the soy milk with the sugar and vanilla essence into a large pan. Bring it to the boil. Slake the cornflour with a little water and whisk in into the simmering soya milk. Take the custard off the heat cool it a little and then add the soy cream and maple syrup.
Drizzle over a little more maple syrup when you serve the puds.