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Eating veggie » Recipes » Apricot and Pecan Pudding with Toffee Sauce

Apricot and Pecan Pudding with Toffee Sauce

Prep time 15 mins, cook time 40 mins

Serves 4

Gluten-Free, Wheat-Free

There is a great combination of textures in these very light puddings, which are served with a delicious toffee sauce. Recipe taken from The Vegetarian Society’s book ’Vegetarian Food for Friends’ (HarperCollins Publishers 1998).

Preparation Notes

*Can be vegan.


For the topping

  • 50g light muscovado sugar
  • 50g pecan nuts chopped
  • 100g dried apricots chopped
  • A few extra pecans chopped and used for garnish
  • 25g butter or margarine* to grease the ramekins

For the almond sponge base

  • 75g butter or vegan margarine*
  • maple syrup or soft brown sugar
  • 1 free-range egg or 1 tbsp soya flour mixed with 2 tbsp water*
  • 75g ground almonds
  • 25g soya flour
  • ½ tsp baking powder
  • A few drops vanilla extract

For the toffee sauce

  • 200g light muscovado sugar
  • 90g double cream or soya cream*
  • 100g unsalted butter or vegan margarine*
  • ½ tsp vanilla extract
  • 25g pecan nuts


  1. Preheat the oven to 180°C/gas mark 4.
  2. To make the topping, mix all the sugar, chopped pecans and dried apricots together. Divide equally between 4 well-greased 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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