Sunday, November 04, 2007


I managed to successfully adapt a pudding of ours, to make a vegan, soya free, gluten free microwave sponge pudding tonight:

Cream 50g of pure sunflower margerine with 125g of caster sugar. Then add the following "egg" replacement (the quantity of two eggs).

Sift together 1 tbsp tapioca or cornflour, 1 tbsp potato starch, 1/4 tsp baking powder and 1/8 tsp xanthan gum. Add a scant 1/2 cup water and 2 tsp oil. Whisk until thoroughly combined and somewhat frothy. (This egg replacement works well in delicate, light-coloured items. It does not alter the flavour, provides the structure that egg whites normally do, leavens like beaten egg whites do, because you trapped lots of air bubbles when you were whisking it, and it contains some baking powder. It also provides the moisture and fat that egg yolks provide. But it does not promote browning, add protein, or impart a lovely yellow color, like real eggs do.)
Beat this into your creamed mixture. It will look "split" but don't worry. This is one occasion when you need an electric whisk/mixer I think. I then add a teaspoon or so of lemon juice.

Fold in 125g of self raising flour (I used Doves plain flour, with 2 tsp baking powder added to make it self raising).

Pour this into a microwave safe bowl. sprinkle raisins on the top - they will sink through it as it rises, giving a nice distribution of fruit throughout, which is hard to acheive otherwise in the microwave I find.

Microwave on full power for about 4 minutes. It should have risen, be nice and light with air bubbles, and pass the skewer test. If there are damp patches on the surface, just leave to stand for 1 minute and these disappear.

Serve, with lashings of golden syrup (which you can, actually, spread in the bottom of the bowl before adding the mixture if you prefer), and if you can have soya, use a dairy free custard or ice cream.

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