Rich and delightful, this vegan-friendly, twist on a classic is perfect served with Acti leaf plain coconut yoghurt.

Served: 6 | Prep time: 15 mins | Cook time: 35 mins

British | Vegetarian | Vegan | Organic | Dairy Free | Dessert  

Ingredients

• 200g Self raising flour
• 100g Margarine spread
• 150g Smooth biscuit spread
• 160ml Soy milk
• 250g Soft light brown sugar
• 2 x tsp Vanilla essence
• 1 x tsp Baking powder

For the sauce  

• 120ml Thick coconut cream – from the top of the can
• 60g Light brown soft sugar
• 25g Smooth biscuit spread
• 1 x tsp Vanilla essence  

Method

1. You will need 1 x 1.2 Litre pudding basin, grease this with margarine and cut a small circle of baking parchment to line the base.
2. Preheat the oven to 180c/350f/gas 4.
3. Put the baking spread, brown sugar and the biscuit spread into a saucepan and melt the sugar and spread.
4. Add the soy milk and vanilla essence and mix through – don’t allow it to boil
5. Put the flour and baking powder into a bowl and whisk well. Pour in the biscuit mix and mix together to a smooth batter.
6. Pour into the prepared pudding basin and bake for 25-30 mins - test with a tooth pick, if the pick comes out clean the cake is done.
7. Meanwhile, put all the ingredients for the sauce into a small saucepan and heat through – till you have a smooth sauce – allow to cool a little.
8. Once the pudding is cooled turn it out onto a serving platter and pour over the sauce.
9. Make the biscuits into crumbs and scatter over the top of the pudding.
10. Serve alongside a bowl of acti leaf plain coconut yoghurt.