Pour into a mixing bowl, add the soya cream and brandy and whisk until the mixture thickens (about 5 mins using a hand whisk).
Spoon into ramekins and chill for a few hours.
BANANA FRITTERS
Ingredients
4 bananas 4oz self raising flour 1 tsp soya flour ¼ pint water salt sugar
Method
Make a thick batter by mixing the flours, water and a pinch of salt together.
Cut the bananas into 1½ inch chunks and gently stir into the mixture until they are all covered in batter.
Deep fry the bananas in batches for 3 mins until golden brown. Drain, sprinkle with 1 tsp sugar, and serve with big dollops of vegan ice-cream (e.g. Swedish Glace). Yum!
(Don't burn your mouth on the banana - it gets very hot!)
DEEP CHOCOLATE PIE
Ingredients
9oz vegan digestive biscuits, crushed 5oz vegan margarine, melted 1 level tsp Agar flakes 7oz plain chocolate 1 tbsp of golden syrup 8oz tofu (silken tofu works best)
Method
Mix the crushed biscuits with the margarine. Put into a greased cake tin (preferably with a removable bottom, or else line the base with greaseproof paper) and pat down firmly.
Make the Agar flakes up with half a pint of water (following the instructions on the packet).
Meanwhile melt the chocolate and blend together with the golden syrup and tofu. Blend in the Agar mixture and pour on top of the biscuit base.
Chill for 2 hours.
TIFFIN (FRIDGE CAKE)
Ingredients
8 oz biscuits, crushed 4 oz vegan marg 1 tbsp golden syrup 1 dessertspoon cocoa 2 dessertspoons drinking chocolate 1 dessertspoon sugar 100g bar of plain vegan chocolate
Method
Melt everything except the biscuits and chocolate gently in a large pan. Take off the heat, add the biscuits and mix well.
Pile the mixture onto a small, greased baking tray and press down firmly with your hands. (If you haven't got a small baking tray, use a standard one but only press the mixture into half of it.)
Melt the chocolate and pour over the top of the cake. Put in a fridge or cool place for one hour to set. Cut into slices to serve. Yum!
STRAWBERRY PANCAKES
Ingredients
two thirds of a pint of soya milk 3 heaped tablespoons white self-raising flour 1 tsp soya flour pinch of salt 1 tbsp sparkling mineral water
for the filling: dairy-free ice-cream (e.g. Tofutti, Swedish Glace) strawberries sugar
Method
Whizz the ingredients, except the water, in a blender and check the consistency by dipping a spoon into the mixture. It should evenly coat the back of the spoon. If necessary, add more soya milk or more flour.
Gently stir in the sparkling mineral water.
Heat a heavy-bottomed or non-stick frying pan and pour in 1 tsp (no more) of vegetable oil. Ensure it evenly coats the pan. Pour in ¼ of the mixture. Tilt the pan quickly to ensure even coverage of the mixture. Cook on a medium heat until golden brown. Turn over and cook other side, then slide onto a plate and cook the next one.
To serve, put 2 scoops of ice-cream on each pancake, some sliced strawberries and a sprinkle of sugar, and then gently fold the pancake in half.