Christmas Toffee Pudding
Serves 6
(Can be) Vegan
Preparation time
20 mins
Cooking time
1 hour 10 mins
Pudding ingredients
| 175g | figs, chopped |
| 175ml | boiling water |
| ½tsp | vanilla essence |
| 2tsp | coffee essence |
| 4tsp | bicarbonate of soda |
| 75g | butter or soya margarine |
| 150g | caster sugar |
| 2 | free-range eggs/egg replacer* |
| 175g | self-raising flour |
To make the pudding
- Place the figs in a bowl and cover with the water. Add the essence and bicarbonate of soda.
- In a bowl cream the butter and sugar together until fluffy. Gradually add the eggs, a small amount at a time, beating well.
- Fold in the flour and fruit together with the liquid and pour into a 2 pint pudding bowl. Place on a baking sheet and cook for 1 hour 10 minutes at 150°C/300°F/Gas Mark 2.
Sauce ingredients
| 175g | soft brown sugar |
| 110g | butter or vegan margarine |
| 6tbsp / 90ml | double cream / soya cream |
| 25g | walnuts, chopped |
To make the sauce
- Melt all ingredients together in a saucepan and simmer gently.
- Pour over the pudding.
© The Vegetarian Society.
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