A rich fall dessert with a crisp, brightly coloured sorbet for contrast, all in a single serving.
For the pudding
1 slice of whole wheat bread, staled and crumbed (about 1/2 cup packed)
1/4 cup unsweetened soy milk
1t baking powder
2T plant-only vegetable shortening
A pinch of sea salt
4T sugar, divided as below
1 small baking apple (preferably granny smith), cored and thinly sliced
1/2t dried, ground cinnamon
1/2t corn starch
A pinch of cloves
1t lemon juice
For the sorbet
1/3 cup of frozen raspberries
2T unsweetened soy milk
1/2T agave nectar
Let the bread get stale (don’t toast).
When ready, preheat the oven to 375F.
Chop the bread in a food processor (or by hand).
Toss with the soy milk, baking powder, shortening and sea salt and 1T of sugar.
Mix the sugar and spices.
Toss the sliced apple with lemon juice and the sugar and spice mixture until evenly coated.
Line a ramekin with tinfoil — with several inches extra to accommodate all of the apple.
Add 1/3 of the bread crumb mixture to the bottom.
Add half the sliced apple.
Add 1/3 of the bread crumbs and the rest of the apple.
Top with the last of the bread crumb mixture.
Seal up loosely (it will extend beyond the ramekin and then shrink as it cooks).
Bake for 30 minutes sealed.
Open the and spread the foil and bake for another 30 minutes.
Remove from the oven, let stand 5 minutes, close up the foil and compact.
Refrigerate for 20 minutes to serve warm.
Open the foil and carefully turn out the pudding, bottom up.
Using an immersion blender, blend the sorbet ingredients in a small cup until smooth.
Use two spoons to quennelle the sorbet, or dollop it on top or on the side.