Ingredients
50g/2oz light muscovado sugar
50g/2oz pecan nuts, chopped
100g/4oz ready-to-eat, dried apricots, chopped
pecan nut halves, to garnish
For the almond base:
75g/3oz butter or vegan margarine
60ml/2floz maple syrup or soft brown sugar
1 free range egg, beaten or 1 tbsp soya flour mixed with 2 tbsp water
75g/3oz ground almonds
25g/1oz soya flour
½ tsp baking powder
few drops vanilla essence
For the toffee sauce:
200g/7oz light muscovado sugar
90ml/3fl oz double cream or soya cream
100g/4oz unsalted butter or vegan margarine
½ tsp vanilla essence
25g/1oz chopped pecan nuts

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.
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.