Veganissimo! for NYE: scallion pancakes, Lancashire Hotpot and Lemon Self Saucing Pudding

I’m really enjoying Leigh Drew’s Veganissimo!  I’ve already blogged about the Chocolate Mousse Tart (YUM) and today I made a few more recipes.

First up were the Scallion (spring onion) Pancakes.  Very easy to make and I halved the recipe as I only had a few skinny spring onions.  I didn’t make the suggested dipping sauce, instead I mixed up some soy sauce with kecap manis.  Yum!

scallion pancakes

For dinner I made the Lancashire Hotpot, using the suggested tip for a ‘hotpot pie’ by putting some pastry on top.  I had some puff pastry to use up.  First you cook everything up in a pot: carrots, celery, leek, onion, mushrooms then add your extra bits and some canned beans (I used butter beans).  Easy!  Here’s the hotpot before I put the pastry on:

vegan lancashire hotpot


vegan lancashire hotpot

2 4 6 8 bog in don’t wait:

vegan lancashire hotpot

Truthfully this is the second time I’ve made the Lancashire Hotpot, the first time was without the pastry top but my photos turned out so terribly bad, worse than usual, that I decided to make it all over again  😉


I’m a sucker for self saucing puddings.  I think they’re the reason why I am so slack with giving up sugar.  I was happy to see this recipe in Veganissimo! because I LOOOOVE lemon saucy puddings.  Again, this was very easy to make.  I did have the “am I doing something wrong here” moment when I made up the batter because it was way runny compared to every other self saucing pudding I’ve made.  I cooked it for about eight minutes longer than suggested (and the pudding sprang back, as the recipe says).  The bit between the cakey part and sauce on the bottom worried me for a minute because I wasn’t sure if it was uncooked batter, but after about forty minutes in the oven and the batter being not-high to begin with, it was certainly cooked.  Any longer and the sauce would have really dried out.  I’m wondering if I actually overcooked it.  Oh well, I gobbled it down regardless.  I think it would go so well with coconut icecream which alas, I don’t have:


Thanks Leigh, if you ever read this!  I’m loving these recipes 😀

We’re not doing all that much tonight (New Years Eve), the plans are for the kids to stay up late watching a couple of movies then we will go fireworks hunting.  Which means we’ll probably end up in a shabby suburban park somewhere, watching silly people set off pissweak fireworks.  Our house is at the higher point of a hill and we get a good view of the city, so hopefully we can just walk to the end of the street and see the official, legal fireworks there.

So long (for now) and have a fab New Years Eve!



Individual self saucing microwave puddings: YOU WILL LOVE THIS

So one day when I was a kid, my mum and I were watching tv.  And this commercial came on for a packet mix self saucing pudding.  So I was all MUM WE HAVE TO GET IT OH PLEASE CAN WE GET IT.  From that moment on, a love of self saucing puddings was born.

Mercifully I moved away from those packet mixes and ventured in to baking them from scratch in my before-vegan days.  Then I kind of forgot about them.  Then I remembered them and tried making my own individual sizes with no luck.  Remember when those chocolate-cake-in-a-mug microwave recipes were landing in your inbox?  Yeah, those.  Well I tried them, got sick of them and that was pretty much it.

Until I found this amazing looking recipe by Not Quite Nigella for a Five Minute Self-Saucing Banana Butterscotch Pudding:

(image source taken from Not Quite Nigella, click on the pic takes you to the recipe )

ZOMG you GUYS.  This is the best individual self saucing pudding recipe EVER.  I’ve never really been in to the chocolate puddings and butterscotch was always my fave. It reminds me of the graffiti that was sprayed in the subway of Sunshine train station back in the  90s: “METALICA RULE’S OK?”  Cos I can’t help thinking “THIS PUDING RULE’S OK?”  And if you don’t agree Lars is gonna come and sue you for copyright infringement or something.

Anyway, I’ve made a few variations of this pudding, all with less sugar (or I omit the sugar in the sauce entirely as the golden syrup is enough for me).  My variations include:

– using brown rice flour (leaves a slightly weird aftertaste but not too bad)

– using gluten free self raising flour

– adding chocolate chips

– adding some cacao powder to the cake mix and the sauce to make it a chocolate pudding

– adding a whole passionfruit to the sauce after the ingredients have been mixed together so it’s a passionfruit-banana pudding

– doubling the recipe

– adding cacao to the cake mix and a tablespoon of chocolate-tahini spread to the sauce (you could use a kind of Nutella spread)

CAUTION: FILLING IS HOT.  You will have to wait, and sulk, while the pudding is cooling down. Exit diet, enter deliciousness.


“get in the way of my pudding and you better sleep with one eye open.”