Apple, Cinnamon & Pecan Puddings
The classic partner for apple is cinnamon, and only a little is used in this recipe so as not to overpower the sweet caramel sponge. The apple puree adds both sweetness and moisture to these individual vegan sponges. There are also caramelised pecan pieces in the base of each mould. This makes for a toffee apple style flavour, enhanced further by the accompanying sauce. Soya custard can be served with these instead, if you prefer.
This recipe makes enough for 4 to 6 dariole moulds. We used four non-stick 6.5cm diameter x 6cm high moulds.
Gluten Free Self-Raising White Flour 1kg (Doves Farm)
63g self-raising flour
Organic Virgin Coconut Oil 500ml (Sussex Wholefoods)
63g coconut oil
Organic Coconut Sugar 1kg (Sussex Wholefoods)
63g coconut sugar
1 tsp egg replacer
2 x 100g tubs of apple puree
Pecan Nuts 1kg (Sussex Wholefoods)
A handful of pecans, roughly chopped
Organic Ceylon Cinnamon Powder 100g (Sussex Wholefoods)
Half a tsp of cinnamon
Organic Coconut Sugar 1kg (Sussex Wholefoods)
125g coconut sugar
Organic Coconut Milk, Tinned 400ml (Biona)
160ml coconut milk
Organic Coconut Butter, High Omega-3 250ml (Tiana)
58g coconut butter
Method
1) Heat the oven to 180°c/160°c Fan/ Gas Mark 4
2) Grease the inside of each of the dariole moulds and then dust with a little flour, tapping out any excess.
3) Place each mould into a brownie tin or deepish baking tin that can take a few centimetres/an inch or so of water safely without spilling over.
4) Sift the flour into a bowl and keep to one side.
5) Beat the butter and sugar with a spoon, hand mixer or in your food processor.
6) Add the egg replacer, the apple puree, cinnamon powder and flour. Mix thoroughly.
7) The finished mixture should have a dropping consistency. Gluten-free flour tends to need extra moisture so add some milk/rice milk to achieve this consistency.
8) Mixed the chopped pecans with some Coconut Sugar/Sukrin Gold. Then sprinkle a generous amount of the mixture into the base of each mould.
9) Then spoon the cake mix into each mould, leaving a little space at the top for the cakes to rise. (Or spoon to the top and cut the excess cake off once baked and use to make the base for a trifle or sundae.)
10) Pour boiling water halfway up the baking tray and place in the centre of the oven for around 20 minutes or until the tops are springy.
11) Make the sauce just before you are due to remove the cakes from the oven.
12) Put the coconut sugar and coconut milk into a small saucepan and stir until the sugar has dissolved.
13) Remove the cakes from the oven and allow them to cool slightly before tipping out onto individual plates. You may need to scrape out some of the caramelised nuts from the base of each mould. Just place back on top of each cake.
14) Add the margarine/coconut butter or butter to the saucepan and stir quickly to melt the fat. Once melted pour straight over each individual pudding. Then garnish your finished desserts with a few Pecan Nuts on the side. Serve immediately so the cakes and sauce are warm!
