Vegan MoFo 2019 - Day 20: Banana Butterscotch Pudding

For this week's 'veganising', I tried out a recipe I have wanted to have a go at for MANY years, since I saw Rachel Allen make it on the telly.


It's Bill Granger's Banana Butterscotch Pudding.


The reason I put this off for so long is I wasn't sure it'd work with any of the egg substitutes I'd used before. When I got a bottle of Just Egg from the US, I thought I'd maybe try that. But actually in the end I didn't, I just used a good old flax egg!


I made a few subs:
- I subbed a flax egg (1 tbsp. ground flax mixed with 3 tbsp. water) for the hen egg
- I subbed Oat Milk for the cow juice
- I subbed Naturli butter blocks for the dairy butter
- I also subbed self-raising flour for the plan flour + baking powder, as I'd run out of BP
- AND I used golden syrup; the link above says corn syrup, which isn't a thing in the UK and also, when Rachel Allen made it, she used golden syrup.

I was sceptical that this would work with the subs I made; I was worried I'd get no sauce, but as you can see from this pic - that was NOT the case:

There was a lot of sauce. The recipe said to serve it with vanilla ice cream, which I did. But the sauce was suuuuuper sweet and the Swedish glace ice cream I bought was really too sweet when it was all together! I would serve this with soya or oat cream next time and just a small amount of the sauce.

Overall it was pretty good but nothing special and really a bit too sweet for me! I think maybe adding a bit of salt to the sauce could help with that or using a bit less sugar and serving with cream instead of ice cream.

I do love a self-saucing pudding though - do you have a recipe for one you love? Let me know.

Laters

Sal xXx

Vegan MoFo: Bakin' hot

I told you there'd be baked goods and here they are!

I made my own bread - no packet mix this time and I'm so excited about it too. To tell the truth it's a bit sad how excited I am! I used this recipe, only I replaced the honey with agave and used 400g wholemeal bread flour and 100g white bread flour, instead of half & half - next time I might use all wholemeal. Also I followed the instructions on the side of the yeast jar to activate it before adding it to the flours.


I baked it for 25 minutes so it's still nice and soft and it rocked for dinner with some pasta.

My baking experiment didn't go exactly as I planned (more on that in a bit) so I made a crumble to use up the plums and strawberries in my fridge, before I go onsite on Tuesday. It rocked.

I cut up 4 plums and about a cup or so of strawberries....

Put into a dish and then rub 100g of vegan margarine into 150g of plain flour. Add 100g of oats, 70g of sugar and a pinch of salt. Then sprinkle it on top and bake in a preheated 190C oven for 45-60 mins (took 55 in my oven) until lightly browned.

I served with a splosh of soya cream but the leftovers will be eaten with custard tomorrow at my parents' house!

Onto the failure - my pecan toffee apple muffins. Well I say failure but they're not that bad. The flavour is awesome but the texture is wrong. I want to try these again really soon though because I think they have the potential for greatness! So recipe is pending tweakage.

I made these for part of the brunch I made for myself and my two friends this morning along with bran muffins, tofu scramble and roasted potatoes - that I stupidly didn't take pictures of!