Ingredients

  • 60g/2oz golden syrup
  • 1 lemon, zest and juice
  • 100g/3½oz brown sugar
  • 100g/3½oz vegan butter
  • 80g/3¾oz vegan yoghurt
  • ½ tsp vanilla
  • 65g/2¼fl oz oat milk
  • 100g/3½oz self-raising flour

        Method

        1. Preheat the oven to 200°C/400°F/gas mark 6.
        2. Combine the golden syrup with the lemon zest and juice. Divide it between your individual non-stick pudding moulds.
        3. Mix the sugar and butter together until light and fluffy. Add the yoghurt, vanilla, and oat milk then stir. Gently fold in the flour until you have a batter.
        4. Spoon your batter mix into the four cases, with the syrup and lemon at the bottom, and bake for 25 minutes.
        5. Serve with vegan ice cream.

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        Recipe details

        Serves: 4

        Prep time: 0 hr

        05 mins

        Cook time: 0 hr

        25 mins

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