Mini Puddings
Author: Nikki
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
- Preheat oven to 180°C (160°C for fan forced)
- Grease 12 muffin tins & line the bases with small rounds of non-stick baking paper
- Divide the prepared sultanas evenly amongst the muffin tins
- In a large bowl, beat together butter & ½ cup of castor sugar using electric beaters until well combined. Beat in vanilla essence
- Sift flours over the butter mixture & fold through gently, along with the milk until combined
- Divide the batter amongst the muffin tray & bake for 25 minutes
- 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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