Lemon Self-saucing Pudding
Servings
6
servingsPrep time
10
minutesCooking time
35
minutesTotal time
1
hour10
minutesIngredients
- Batter
1 cup (4 1⁄2 oz/130 g) all-purpose flour
2 tablespoons cornstarch (cornflour)
3 teaspoons (1⁄3 oz/11 g) gluten-free baking powder
1/3 cup (2 1⁄2 oz/70 g) raw sugar
1 tablespoon flaxseed meal
2 teaspoons grated lemon rind
3 tablespoons vegan soy-free or soy margarine, melted
1 1⁄4 cups (10 fl oz/300 ml) soy-free or soy
non-dairy milk
2 tablespoons water
1⁄2 teaspoon vanilla extract- Dry Topping
2/3 cup (5 oz/140 g) raw sugar
2 tablespoons cornstarch (cornflour)
1 teaspoon grated lemon rind
1⁄4 teaspoon ground turmeric- Wet Topping
1 1⁄4 cups (10 fl oz/300 ml) boiling water
•1⁄4 cup (2 fl oz/60 ml) lemon juice
Directions
- To make the wet
topping, mix together the boiling water and
lemon juice. Carefully pour the wet topping
over the batter and dry topping. - To make the batter, sift together the
all-purpose flour, cornstarch (cornflour),
and gluten-free baking powder, and stir
through the raw sugar, flaxseed meal, and
grated lemon rind. In a separate bowl, whisk
together the melted vegan soy-free or soy
margarine, soy-free or soy non-dairy milk,
water, and vanilla extract, and beat the liquid
ingredients into the flour mixture. Pour the
smooth batter into the greased casserole
dish. - Preheat the oven to 375°F (190°C). Grease
a deep-sided, 8-in (20-cm) square casserole
dish. - To make the dry topping, mix together
the raw sugar, cornstarch (cornflour), grated
lemon rind, and ground turmeric. Sprinkle the
dry topping over the batter. - Bake the pudding for around 35 minutes or
until the sponge is fluffy and springs back to
the touch. Serve the pudding immediately.
Notes
- Soy free recipe. This pudding can be served with soy-free or soy non-dairy vanilla ice cream.
