Q:What do you make when you've been invited to a friend's house for dinner and you want to pretend you're a grown up?
A:This incredible pudding.
Serves 8 200g frozen raspberries 3/4 cup plus 2 tbs caster sugar juice of 1/2 a lemon 3 tsp of egg replacer, mixed with 6 tbs water (a screw-top jar makes this easy) 100g Nutalex 1 1/4 cup self-raising flour 1 tsp baking powder 1/4 cup rice milk 100g vegan white chocolate, grated (I used a block ofSweet William'sWhite Delight)
Preheat the oven to 180°C. Lightly grease a 20cm round cake pan and line the base with a circle of baking paper. In a small bowl toss the raspberries, lemon juice and 2 tbs of the sugar. Arrange over the base of the pan. In another bowl whisk together the baking powder and flour. Cream the marg and the rest of the sugar until pale. Add the egg replacer mix in 3 batches, beating well after each addition. Fold in the flour and stir in the rice milk and chocolate. Pour the batter into the pan, taking care not to displace the raspberries. Smooth the top over and carefully place pan in a baking dish with enough boiling water in it to come half way up the cake pan. Bake for 1 hour and 15 minutes, or until a skewer inserted into the centre comes out clean. Carefully remove the pudding from the water and invert onto a plate. Serve warm.
On to the dinner. Our friend James invited Tim and I to dinner on Tuesday night, for a very grown up, very delicious meal. First up, potato, fennel seed and white bean soup, with crusty bread and flax oil for dipping.
The main course featured a light salad of rocket, pear and walnuts (a combination I would not have dreamt of but such a simple, brilliant blend of flavours) and home-made spelt ravioli with pumpkin, spinach and tofu ricotta filling, topped with a tempeh bolognaise. These little jems were works of art, each one. We got to watch James painstakingly create them when we arrived.
To finish, a big slice of warm pudding, or two, or three, some excellent conversation and the BEST compilation album I have ever encountered in my life.