MARSHMALLOW CRÈME CARAMEL PUDDING

- Put the vegan milk and vegan marshmallows into a saucepan and gently heat until the marshmallows have melted. 

- Bring to a gentle simmer and add Crackd® The No-Egg-Egg®, whisking all the time. 

- Return to a gentle simmer and remove from the heat. 

- Pour into a suitable container and allow to completely cool before chilling in the fridge. 

- Pour the sugar into a saucepan and gently heat, stirring all the time until melted and just starting to turn light brown. 

- Chop the vegan butter into small pieces and add to the sugar, stirring quickly to fully combine. 

- Remove from the heat and add the vegan cream, stirring rapidly until fully mixed in. 

- Allow to cool. 

- Tip the marshmallow pudding on to a plate and pour over the cold caramel sauce.