This is another recipe I made up whilst trying to veganise something else. I had a bit of a yearning for clafoutis, and ended up with something that's a cross between a cheesecake and a bakewell tart. Either way, it's sugary goodness.
4oz self raising flour
1oz icing sugar
Sprinkle of salt
2oz vegan margarine
Enough non-dairy milk to bind (a tablespoon or two) - I used vanilla soy milk, in case you're interested
For the filling
One pack Mori-Nu firm silken tofu
The zest of half a lemon
Few drops of lemon essence (optional)
3oz or so icing sugar
2 and a half oz pine nuts
One heaped teaspoon of cornflour
One heaped teaspoon of vegan custard powder
One punnet (225g or so) of raspberries
How you do it
Get yourself a big pan, put in the flour and icing sugar and sprinkle in a bit of salt. Then, add the marge and rub through until the whole lot looks like breadcrumbs.
Then, add your non-dairy milk - a teaspoon at a time - until the whole thing comes together in a single lump of pastry. If you're a bit leery of how to make pastry, check out tutorials on YouTube. Anyhoo, you're looking for something that's a single lump, that's not damp and not dry and cracking either.
Stick it in the fridge for 10 minutes or so.
Preheat your oven to 180C.
Then, flour a board or a work surface and a rolling pin, and roll out the pastry to about the thickness of a pound coin.
Take the pastry, line a cake tin with it and bake for 10 minutes in the oven until lightly browned.
While the cake is cooking, take the pine nuts, silken tofu, lemon zest, lemon essence, icing sugar, cornflour and custard powder and blend to a thick paste.
Once the pastry is cooked, take the raspberries and place in the pastry case, then spoon the filling paste on top and smooth til level.
Cook in the oven until lightly browned on top and firm to the touch - about an hour or so.