Sweetly Spiced Carrot and Walnut Steamed Puds

Day-7-Sweetly-Spiced-Carrot-and-Walnut-Steamed-Puds

As part of the Vegetarian Society #unstuffed campaign this January, day seven brings you ‘Sweetly Spiced Carrot and Walnut Steamed Puds’.  To sign up for reguarlar updates from this campaign please go to their website – http://www.unstuffed.org.uk

Serves 8

Ingredients

200g self raising flour
½ tsp bicarbonate of soda
½ tsp cinnamon
1 tsp mixed spice
85g vegan margarine
100g granulated sugar
25g desiccated coconut
40g finely chopped walnuts
1 large orange, finely grated zest only
225g carrots, peeled and finely grated
1 ½ tsp vanilla extract
2 tbsp vegetarian sherry
150ml soya milk

To Serve:
8 pineapple rings
8 glace cherries (check that they’re vegetarian by making sure they don’t contain E120 or cochineal)
25g flaked almonds, toasted
Castor sugar
Few pinches mixed spice
8 sprigs of mint
Soya cream/custard

Method

1 Prepare steamer to hold 8 ramekins (if you don’t have a steamer you can bake them in the oven, but they may be drier).

2 Sift flour, bicarbonate of soda, and spices together.

3 Rub in the margarine until the mixture is very fine.

4 Add remaining ingredients, adding enough soya milk to give a soft consistency. Do not over-stir otherwise the mixture will be very heavy.

5 Divide mixture between 8 ramekins. Cover with squares of baking parchment and secure with elastic bands (if baking, you wouldn’t require the parchment to cover the puddings, but you may want to put a circle of parchment in the bottom of the ramekin to help to stop them from sticking when they are turned out).

6 Steam for 35-40 minutes until the top is firm to the touch (alternatively, bake in the oven at 180C for 40 min). Allow to cool for 5 minutes in the ramekins before turning out.

7 Grill the pineapple slices. Ease a knife round the edges of each pudding, lifting the base as you go, and turn out onto warmed plates.

8 Decorate each pud with a slice of grilled pineapple and a cherry, sprinkle with toasted flaked almonds, castor sugar and a dusting of spice.

9 Garnish with a sprig of mint.

10 Serve with soya cream or custard.

© The Vegetarian Society

The Vegetarian Society of the United Kingdom Limited
Parkdale, Dunham Road, Altrincham, Cheshire, WA14 4QG

Tel: 0161 925 2000 Fax: 0161 926 9182
e-mail: unstuffed@vegsoc.org website: http://www.unstuffed.org.uk
Registered Charity No. 259358 Registered Company No. 959115
Patrons: Rose Elliot MBE, Jerome Flynn, Sir Paul McCartney, Stella McCartney, Wendy Turner-Webster, Mary McCartney.

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