Vegan Fruit Flan
Pudding layer (use this recipe or your favourite):
3 cups soy milk
1/2 cup white sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 tablespoons corn-starch
1 large just ripe banana, sliced
2 cups raspberries
1) Make your flan pan as non-stick as possible; (grease it and stick parchment paper wherever -otherwise the cake may never come out). If you don't have a flan pan a large spring form pan would also be okay, though you won't have the nice depression in the centre.
2) Prepare your cake batter and fill flan pan about 3/4 full. . Bake cake at 175 °C (350°F) for 20 minutes. Allow cake to cool in pan while you prepare pudding.
3) To prepare pudding, add all pudding ingredients in a midsize saucepan and whisk thoroughly. Put pan on low-medium heat and continue whisking like mad as the mixture comes to a boil and thickens, about 10 minutes). It's a pain, but the secret to non-lumpy vegan pudding is gradual heating over low-med heat and frantic whisking.
4) Allow the mixture to cool for a 3 to 4 minutes. Meanwhile, remove cake from pan and arrange banana slices inside the depression. Pour pudding into centre of cake depression. It should be fluid enough to spread to the edges on its own, but help it along if necessary. Arrange raspberries in a nice pattern on top. Chill for about an hour, then serve.
Suggestions and Hints:
Replace vanilla cake and pudding with different flavours.
Make sure you put the fruit on top while the pudding is still fluid or it will just roll off.
If you expect to have leftovers, you might want to serve the bananas on the side instead of putting them under the pudding....any exposed banana will brown.
Makes: 1 large cake, Preparation time: 40 minutes, cooking time: 20 minutes