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Recipe By Jaxters

Ref: 932
Heading: Puddings
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   4 Pears peeled cored & cut into 1cm cube
   300 ml  Water
   100 g  Golden caster sugar
   4 Cloves
   1 Cinnamon stick
   1 Star anise pod
   1 Lemon peel & juiced
   1 Orange peel & juiced
   1 pinch  Salt
   150 ml  Almond milk
   130 g  Dates pitted finely chopped
   100 g  Self-raising flour
   100 ml  Rapeseed oil
   90 g  Dark brown sugar
   1 tbsp  Linseeds (optional)
   1 tsp  Bicarbonate of Soda
   1/2 tsp  Ground mixed spice
   1/4 tsp  Salt


  Step 1
Place water, sugar, cloves, cinnamon, orange & lemon peel & juice, star anise, salt & pear cubes in a saucepan. Place over a med heat & bring to a simmer, turn down the heat & let it simmer for 5 minutes or until pear is just cooked but not too soft, then remove pear cubes & set aside for later.
  Step 2
Leave liquid in the saucepan with peel & spices for now & set aside.
  Step 3
Pre-heat oven to 180°C fan.
  Step 4
Grease with extra oil 250ml pudding moulds (dariole are perfect), 1 per portion, then line with cling film & re-oil the inside of the cling film, press tight to the inside of the mould.
  Step 5
Make the sponge batter by mixing all the dry ingredients together in a bowl, then add dates oil & almond milk & mix, then carefully fold in the cooked pear cubes without breaking cubes, then pour batter into moulds equally, bake for about 20 to 25 mins or until cocktail stick comes out clean.
  Step 6
15 minutes before the end of cooking, strain out peel & spices from the syrup with a sieve, pour syrup back into the saucepan, place back on the heat & reduce to a consistence cream.
  Step 7
When sponges are done tip out on to serving bowls, peel off cling film & pour a little of the syrup over the top.

Suggestion & Tips

Very nice with vegan vanilla ice cream.
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