Vegan Dessert Recipe: Ginger and apple steamed puddings

I had a lot of apples. A LOT. I also had the desire to slather something in caramel sauce and coconut ice-cream... and I realised the best way to do that was through together a whole load of delicious stuff and steam it in the oven.



Ingredients:

125 grams of Nuttelex (or Earth Balance, or similar vegan spread)
Half a cup of brown sugar
Three quarters of a cup of golden syrup
A tablespoon of grated fresh ginger
A teaspoon of ground cinnamon
A tablespoon of dried gogi berries

A teaspoon of bi-carb soda

Two tablespoons of applesauce
Half a cup of milk

Two grated Granny Smith apples
Half a cup of white flour
Half a cup of wholemeal flour

Instructions:

Pre-heat oven to 180 degrees.

Melt the Nuttelex in a small saucepan. Brush six china ramekin bowls with some of the Nuttelex, and leave the rest in the pan.

Dust the greased moulds with flour.

Put the small saucepan of melted Nuttelex over a low heat

And add the brown sugar, golden syrup, ginger, cinnamon and gogi berries and stir, gently, until everything is mixed and dissolved.

Put the grated apple and flour in a bowl. Mix the applesauce and milk together, then add it to the flour and apple.

Take the butter/sugar mix off the heat and add the bicarb soda. It will froth, which will be fun and exciting and reminiscent of making ANZAC biscuits as a child. Or maybe that's just me.

Add the new, frothy sugar mix to the flour and apple bowl, and combine well.

Divide the mix between the six ramekins.

Cover the ramekins tightly with individual foil, so they steam. Boil the kettle and place the ramekins in a deep baking dish.

Now right before they go in the oven, pour boiling water into the deep baking dish so the water level is at least half way up each ramekin. Now pop them in the oven for half an hour.

When tested, a skewer in the middle of the pudding should come out clean.

Now eat, with delicious caramel sauce and coconut icecream, or similar.

DON'T THANK ME IT'S WHAT I DO.