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Bonfire puddings with tarantula sauce

Ingredients 50g/2oz light muscovado sugar 50g/2oz pecan nuts, chopped 100g/4oz ready-to-eat, dried apricots, chopped pecan nut halves, to garnish For the almond base: 75g/3oz butter or vegan margarine 60ml/2floz maple syrup or soft brown sugar 1 free...

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