With Christmas just around the corner, what are your dessert plans? If you’re cooking for a crowd or simply want to try something unique, these time-efficient sticky malt puddings are a winner. Warm notes of cinnamon and nutmeg, balanced with the deep flavour of malt. What could be more enticing? Serve them warm or piping hot with some vegan ice cream, cream or custard and you have a winner.
Let me know if you give this a try and share your results with me over on Instagram!
Ingredients
1 and 3/4 cups self raising flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
Pinch of salt
1 cup brown sugar
2 heap tbsp margarine
3/4 cup apple sauce
1 cup Ultimalt
Method
Combine flour, cinnamon, nutmeg, baking soda, salt, brown sugar and margarine. Mix until it resembles bread crumbs.
Blend the apple sauce and Ultimalt in a food blender to form a smooth mixture. Pour into the dry ingredients and mix gently to form a cake batter.
Pour the batter into lightly greased/lined muffin or pudding trays.
Bake in the oven (middle shelf) at 180C for 25 minutes.
Serve hot/warm with vegan cream or ice cream, a drizzle of syrup and a light dusting of cinnamon. 
