Читать книгу Vegan Cooking for One: Over 150 simple and appetizing meals - Leah Leneman - Страница 20
SUNDAY DESSERT Apricot Brown Betty
Оглавление| IMPERIAL/METRIC | AMERICAN | |
| 4 oz (115g) | apricots | ¼ lb |
| 1 tbs plus additional to taste | raw cane sugar | 1 tbs plus additional to taste |
| 1 tbs | water | 1 tbs |
| 1½ oz (45g) | wholemeal (whole wheat) breadcrumbs | 2/3 cup |
| ½ oz (15g) | vegetable suet or hard vegetable fat | 1 tbs |
| ¼ tsp | cinnamon | ¼ tsp |
1 Chop the apricots and put them in a small pan with sugar to taste (depending on ripeness of the fruit and personal preference) and the water, and stew until tender.
2 Put the breadcrumbs in a bowl. Grate the vegetable fat and add it to the breadcrumbs. Add the sugar and the cinnamon and mix thoroughly.
3 Place half the breadcrumb mixture at the bottom of a small greased oven dish, spoon the apricots on top and then add the remainder of the breadcrumb mixture.
4 Bake at 400°F (200°C) Gas Mark 6 for about half an hour. Serve with cashew or coconut cream if desired.
