Lemon Self-saucing Pudding

Recipe by Leigh Drew
Servings

6

servings
Prep time

10

minutes
Cooking time

35

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 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.

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