Bonfire puddings with tarantula sauce (apricot and pecan puddings with toffee sauce)

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.

2. To make the topping, mix the sugar, chopped pecans and dried apricots together. Divide equally between 4 well greased, individual ramekins.

3. Cream the butter or margarine for the base with the maple syrup or sugar. Add the egg or soya flour paste and mix well. Stir in the almonds, soya flour, baking powder and vanilla essence.

   Technique: Creaming butter by hand

4. Spoon the mixture into the ramekins, place on a baking tray and bake in the pre-heated oven for 20-30 minutes.

5. To make the sauce, put the sugar in a saucepan and use a wooden spoon to crush any lumps. Add the cream and butter (or soya cream and vegan margarine) and stir together over a gentle heat until the butter has melted.

6. Bring to the boil and simmer for 2-3 minutes until toffee-coloured. Remove from the heat, then stir in the vanilla essence and chopped pecans.

7. Turn each pudding out on to a serving plate. Decorate with pecan halves. Spoon a little toffee sauce around the puddings and serve immediately.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4