for 4 people

Sesame crumble

40 g	white flour
2 tbsp	sugar
2 tbsp	sesame seeds
2 pinch	salt
25 g	vegan butter substitute, cut into pieces, cold
¼ tsp	sesame oil

Caramel

100 g	sugar
4 tbsp	water

Caramel puddings

3 dl	soya drink
2 ½ dl	soya cream
40 g	sugar
1	vanilla pod, cut lenghtwise, seeds scratched out
½ tsp	agar-agar (Betty Bossi)
2 pinch	turmeric

How it's done

Sesame crumble

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter substitute and oil, rub together using your hands to form a crumbly mixture. Place the crumble in a hot non-stick frying pan, toast for approx. 8 mins. until golden brown. Remove and set aside.

Caramel

Boil the sugar and 3 tbsp water in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Add 1 tbsp water, briefly reduce the caramel until it has dissolved, then pour into the prepared ramekins.

Caramel puddings

Pour the soya drink into a pan along with all the other ingredients, mix well, bring to the boil while stirring. Reduce the heat, simmer for approx. 2 mins. while stirring. Pour the mixture through a sieve and into the ramekins, allow to cool slightly, then cover and leave to set in the fridge for approx 2 hrs.

To serve

Using the tip of a knife, carefully loosen the caramel puddings from the edge of the ramekins and tip out onto plates. Sprinkle the reserved sesame crumble on top of the puddings.

Show complete recipe