YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup Sugar
- 4 tbsp Golden syrup
- 1 tsp Vegan butter
- 1 cup Raspberries
- Vegan whipped cream
- 3/4 cup Vegan single cream
Directions
1. Butter a cake tin.
2. Stir the sugar and golden syrup together in a heavy-bottomed pan until the sugar has melted.
3. Turn the heat up and let the mixture simmer until it turns caramel-colored.
4. Pour it into the tin and leave it for at least an hour to cool down.
5. Whip the single cream (or “half & half” in the U.S.) until it’s relatively stiff. (This can take quite a while with vegan cream.)
6. Break the honeycomb into pieces (once it has set). Then, mix it with the cream and the raspberries in a bowl.
7. Assemble the Eton mess by dolloping the mixture into glasses and decorating with whipped cream and more raspberries.
Also by Hannah: Vegan Tofish & Chips With Mushy Peas
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Photo: Hannah Roberts
