| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
Vegetarian |
Vegetarian , Veg1 |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Figs; chopped |
| 6 |
fl |
Boiling water |
| 1/2 |
ts |
Vanilla essence |
| 2 |
ts |
Coffee essence |
| 4 |
ts |
Bicarbonate of soda |
| 3 |
oz |
Butter or soya margarine |
| 5 |
oz |
Caster sugar |
| 2 |
|
Free-range eggs/egg replacer* |
| 6 |
oz |
Self-raising flour |
|
|
* available from health food stores |
| 6 |
oz |
Soft brown sugar |
| 4 |
oz |
Butter or soya margarine |
| 6 |
tb |
Double/soya cream |
| 1 |
oz |
Walnuts; chopped |
INSTRUCTIONS
SAUCE
1. Place the figs in a bowl and cover with the water. Add the essence
and bicarbonate of soda.
2. In a bowl cream the butter and sugar together until fluffy.
Gradually add the eggs, a small amount at a time, beating well.
3. 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.
Toffee Sauce:
1. Melt all ingredients together in a saucepan and simmer gently.
2. Pour over the pudding.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Tired of empty promises? God’s word never fails!”