Steamed pecan and cranberry pudding with vegan maple custard
	Serves 18 + vegan If you are cooking a lot of vegetarian cuisine it is good to have a working steamed pud recipe. Use this as a general recipe and just vary the flavourings and added ingredients.		white chocolate choux tart au chocolat blueberry cheesecake steamed pecan pud pear dartois Glazed lemon tart

	For the puddings 600g (21oz) self raising flour 500g (18oz) caster sugar 2 level teaspoons of bicarbonate of soda 2 level teaspoons of cream of tartar 1 teaspoon of vanilla essence 3 teaspoons of cinnamon powder 75ml (2floz) white wine vinegar 450ml (2 cups) water 450ml (2 cups) vegetable oil 200g (7oz) toasted pecan nuts, broken 200g (7oz) dried, sweetened cranberries	Place all of the ingredients into a large bowl and mix them together. Line 18 muffin moulds or ramekins with baking parchment. (See the cooking course for more info on how to do this.) Fill the moulds with the mixture and place them into a large high sided roasting tin. Pour some water into it's base and cover the tin with aluminium foil. Bake in a hot oven for one and a half hours.
	For the custard 1 litre (4 cups) of soy milk 1 teaspoon of vanilla esence 300g (11oz) caster sugar 3 level dessertspoons of cornflour 200ml (1 cup) maple syrup approx 100ml (½ cup) soy cream	Put the soy milk with the sugar and vanilla essence into a large pan. Bring it to the boil. Slake the cornflour with a little water and whisk in into the simmering soya milk. Take the custard off the heat cool it a little and then add the soy cream and maple syrup.
	home | quick and easy | professional | dinner party | recipe share | cooking course