Christmas Toffee Pudding
Preparation notes

Serves 4


 175g figs, chopped
175ml boiling water
½tsp vanilla essence
2 tsp coffee essence
4 tsp bicarbonate of soda
75g butter or soya margarine
150g caster sugar
2 free-range eggs/egg replacer*
175g self-raising flour


For the sauce:

175g soft brown sugar
110g butter or soya margarine
90ml double/soya cream
25g walnuts, chopped

  1. Place the figs in a bowl and cover with the water. Add the essence and bicarbonate of soda. In a bowl cream the butter and sugar together until fluffy. Gradually add the eggs, a small amount at a time, beating well.

  2. 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 150C/300F/Gas 2.

  3. To make the toffee sauce: 1. Melt all ingredients together in a saucepan and simmer gently. 2. Pour over the pudding.

*available from health food store.


Copyright © The Vegetarian Society 1995.

Christmas Toffee Pudding

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