Matariki is a time for pausing, planning and celebrating. It’s a great chance to get together with whānau for shared meals. Here’s a vegan version of a classic pudding that’s sure to be a crowd pleaser.
This is an easy but delicious recipe that uses common pantry ingredients. With one exception – molasses, which brings dark complexity to the gingerbread flavours, while packing a nutritional punch as a great source of iron and calcium. Serve with vanilla icecream and watch it disappear.
Recipe and images Amber Bremner.
DRY
2 cups self-raising flour
½ cup brown sugar
1 tbsp ground ginger
1 tsp cinnamon
½ tsp mixed spice
½ tsp ground nutmeg
¼ tsp salt
WET
1 cup almond milk
½ cup mild flavoured oil (I used grape seed)
¼ cup molasses
1 tsp fresh ginger, finely grated
SAUCE
2 cups boiling water
¾ cup brown sugar
2 tbsp golden syrup
2 tsp ground ginger
Preheat oven to 180°C fan bake . Mix dry pudding ingredients together in a large bowl. Mix wet ingredients together, then add to dry and stir to combine. Pour into a greased 8-cup capacity casserole dish. Mix sauce ingredients together until sugar is dissolved, then gently pour over the pudding (this is easiest to do with the dish already on an oven rack).
Bake for 35 minutes, then allow to cool for 10–15 minutes before serving.
Recipe and images Amber Bremner. Used with permission from Nourish magazine.
