Dinner party recipes

Vegan summer pudding

Vegan summer pudding I love the freshness of summer pudding but for this particular pudding I decided to use a vegan vanilla sponge instead of the usual bread. It turned the dish into something like a fruity gateaux with the summer fruits saturating the sponge.

If you like alcohol drizzle in some sherry or vodka.

Vegan vanilla sponge

225g (8oz) self raising flour
1 teaspoon bicarbonate of soda
170g (6oz) caster sugar
1 teaspoon of vanilla essence
150ml (5floz) vegetable oil
1 dessertspoon vinegar
120ml (4floz) water

Place all of the ingredients into a bowl and mix together thoroughly. Line 6 muffin tins or ramekins with baking parchment and fill with the mixture. Bake for about 30 minutes in a medium oven until golden and risen. Cool on a baking tray.

For the berry filling

1 punnet of strawberries 1 punnet of blueberries 1 punnet of raspberries 1 punnet of blackberries 1 cup of caster sugar

Take most of the berries and mix them with the sugar in a bowl and leave to macerate for one hour. Reserve some for garnishing. Line individual ramekins or muffin tins with cling film. Cut a sponge into 3 discs and place one in a ramekin. Pile in a layer of berries then top with some more sponge. Keep going until the ramekin is full. Fill all 6 ramekins and chill in the fridge for a couple of hours.

With any remaining berries just whizz them up in the blender and use them as a sauce to pour over the pudding.

To serve turn out the pudding on to the soya cream below, pour over some berry sauce and garnish with more fruits.

For soy cream

1 carton of soya cream
A dash of syrup of your choice

I found that a simple, tasty cream can be made by simply sweetening manufactured soya cream with a flavoured syrup such as caramel syrup, maple syrup or almond syrup. Just sweeten it to taste. When I tried it in the restaurant a few upset vegan customers sent the desserts back to the kitchen because they thought the cream was real cream!

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