Apricot & Pecan Pudding with Toffee Sauce

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

  • Serves 4-6

*Can be vegan.

Apricot & Pecan Pudding with Toffee Sauce
  • Gluten-Free

  • Wheat-Free


  • For the Topping:
  • 50g light muscovado sugar
  • 50g pecan nuts, chopped
  • 100g ready to eat, dried apricots, 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 1tbsp soya flour mixed with 2tbsp water*
  • 75g ground almonds
  • 25g soya flour
  • ½ tsp 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


  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, 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.

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