Mini puddings

Mini Puddings

 

 

Mini Puddings
 
Author:
Recipe type: Desserts
Ingredients
  • 200 grams sultanas – soaked overnight in 75ml of brandy
  • 1 tablespoon castor sugar plus ½ cup extra
  • 150 grams non-dairy margarine/butter
  • ¼ cup + 2 tablespoons aquafaba (or your choice of 2 egg replacer)
  • 1 teaspoon vanilla essence
  • ⅔ cup self-raising flour
  • ⅔ cup plain flour
  • ½ cup soy milk (or your choice of non-dairy milk)
Instructions
  1. Preheat oven to 180°C (160°C for fan forced)
  2. Grease 12 muffin tins & line the bases with small rounds of non-stick baking paper
  3. Divide the prepared sultanas evenly amongst the muffin tins
  4. In a large bowl, beat together butter & ½ cup of castor sugar using electric beaters until well combined. Beat in vanilla essence
  5. Sift flours over the butter mixture & fold through gently, along with the milk until combined
  6. Divide the batter amongst the muffin tray & bake for 25 minutes
  7. Run a knife gently around the edge of each pudding, invert onto a cooling rack, peel off baking paper & serve with soy ice cream

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