Make a butterscotch pie for dessert. This one is free from dairy, eggs, soy and gluten, so everyone in the family can enjoy it. Top with chopped nuts, if you like.
Prep:10 mins
Serves 6 – 8
200g dark brown soft sugar2 tbsp golden syrup625ml canned coconut milk1 tbsp vanilla bean paste or vanilla extract4 tbsp cornflour2 tbsp vegan margarine (from a hard block, not a tub)95g thick coconut yogurt or vegan soured cream1 pre-baked 22cm gluten-free and vegan pastry case or a 400g pack gluten-free, vegan shortcrust pastry, rolled out and baked in a 22cm pie dish following pack instructions
STEP 1Combine the sugar, golden syrup, ¼ tsp salt and 250ml of the coconut milk in a large saucepan, then bring to the boil over a medium heat.STEP 2Meanwhile, combine the rest of the coconut milk, vanilla bean paste or extract and cornflour in a large heatproof bowl, whisking until smooth.STEP 3When the syrupy coconut mixture comes to the boil, slowly drizzle it into the bowl with the coconut and vanilla mixture in a steady stream, whisking continuously. Pour back into the pan and bring to a simmer over a medium heat, continuing to whisk until thick, about 5-7 mins.STEP 4Remove from the heat and whisk in the margarine and yogurt or soured cream. Pour into the prepared pie crust, then cover the surface with a circle of baking parchment to prevent a skin forming. Chill for 4-6 hrs until set. Will keep chilled for up to two days.
