SPOTTED DICK

The British classic “pudding” is the original cake in a jar. Traditionally it’s steamed, but this baked treatment yields a tender cake that’s not too shabby for a Yank (and a vegan one, at that!).

INGREDIENTS

    1-1/2 cups unbleached all-purpose flour

    1/2 cup evaporated cane sugar

    1/2 teaspoon baking powder

    1/8 teaspoon salt

    1/2 cup non-dairy milk of choice, warmed

    1/4 cup brown rice syrup or dark agave nectar

    3 tablespoons mild vegetable oil

    1 teaspoon vanilla extract

    1/2 cup raisins

    1 recipe Custard Sauce (page 33)

    Makes 4 or 8 cakes

DIRECTIONS

      Preheat the oven 350°F. Lightly grease eight 4-ounce canning jars or 6 half-pint jars and place on a rimmed baking sheet.

      In a small bowl, combine the flour, sugar, baking powder, and salt. In a large bowl, whisk together the milk, brown rice syrup or agave, oil, and vanilla. Incorporate the dry ingredients in batches, until just combined. Gently incorporate the raisins.

      Fill each jar ⅔ of the way with the batter. Bake for 17 to 20 minutes for small jars or 23 to 27 minutes for large jars. Let the jars cool on a wire rack for at least 20 minutes before serving.

      To serve, run a knife around the edge of the cake to loosen it. Invert onto a plate and top with Custard Sauce.