Dive into the tangy and sweet world of this Vegan Lemon Self-Saucing Pudding, a dessert that’s sure to tantalize your taste buds. This pudding is a delightful combination of a moist, soft sponge full of zesty lemon flavor, complemented by a thick, lemony sauce that deliciously soaks into the sponge. It’s surprisingly easy to make and can be ready in less than an hour. The light and fluffy texture of the sponge pairs perfectly with the rich lemon sauce, creating a balanced and refreshing dessert. Whether you’re a lemon lover or just looking for a simple yet satisfying vegan dessert, this Lemon Self-Saucing Pudding is a must-try.
Ingredients:
- Sponge:
- 220g self-rising flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 100g sugar
- 180ml dairy-free milk (such as almond)
- 65g dairy-free yogurt
- 50g oil
- Zest and juice from 1 lemon
- Sauce:
- Zest and juice from 1 lemon
- 2½ tbsp cornflour
- 300ml boiling water
- 100g caster sugar
Method:
- Preheat the oven to 180°C and line a square baking tin.
- Mix dairy-free milk with lemon juice and set aside to thicken and curdle.
- Rub lemon zest into the sugar.
- Combine the sugar mixture with the rest of the wet ingredients into the milk mixture. Sift in the dry ingredients and mix gently.
- Pour the batter into the tin.
- For the sauce, mix lemon juice with cornflour in a heatproof bowl to form a smooth paste. Mix caster sugar with boiling water in a jug, pour over the cornflour mix, and whisk until smooth.
- Pour the sauce over the sponge.
- Bake for 45-50 minutes until golden and the sponge springs back when touched.
- Serve with a dusting of icing sugar and vegan custard if desired.
Enjoy this delightful Vegan Lemon Self-Saucing Pudding, a perfect treat for any occasion!
