“Wow, that actually smells just like a Christmas Pudding!”… high praise indeed, and guess what – it tastes just like a Christmas Pudding too. If you’re in need of a crowd-pleasing festive dessert but don’t want to spend hours in the kitchen, you can’t go wrong with this super-speedy ice cream sauce.
This is simply a (slightly boozy) toffee sauce, with all the best bits of a Christmas pudding piled into it – sultanas, dried figs, orange zest, cinnamon, nutmeg and brandy. It will take you less than 10 minutes to make, but is memorably good poured (still warm) over a good-quality vegan vanilla ice cream. After a large-ish lunch I’m not often in the mood for a heavy pudding with custard, but somehow there’s always a little bit of room for a scoop of ice cream.
This would also make a really lovely homemade gift, poured into a sterelised jar and tied with a pretty ribbon. It will keep for a few months in the fridge.
- 50 g dairy-free margarine
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 125 g light brown sugar
- 100 ml dairy-free cream (oat or soya)
- 2 tbsp golden syrup or black treacle
- 1/2 tsp salt
- 50 g raisins
- 25 g chopped dried figs or dates
- zest of 1 orange
- 50 ml brandy or sherry
Melt the margarine in a saucepan, and add the cinnamon and nutmeg and stir well to ensure there are no lumps.
Add all the remaining ingredients (except the brandy or sherry), and bring to the boil, then simmer for 5 minutes until slightly thickened.
Remove from the heat, stir through the brandy or sherry, and leave to cool - it will thicken as it cools.
Serve - for instance over vegan ice cream, scattered with chopped pecan nuts. The sauce will keep in an airtight tub or jar in the fridge for two months.
For more homemade gift ideas from my ‘Christmas Hamper Series’ see:
Or see my Pinterest board Edible Gifts: Vegetarian and Vegan