A lovely comforting sort of pudding that is very easy, too – just get everything weighed out and ready beforehand. Don’t be confused by the directions at stages 7 and 8 of the recipe (the sauce) – it really does work!

Ingredients

Batter: dry ingredients

  • 125g/4½ oz plain white flour
  • 150g/5oz light brown sugar
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt

Batter: wet ingredients

  • 120ml/4fl oz soya milk
  • 2 tbsp vegetable oil
  • 3 tsp lemon zest
  • Juice of 1 lemon

Sauce

  • 150g/5oz light brown sugar
  • 30g/1oz plain white flour
  • Juice of 2 lemons
  • 240ml/generous 8fl oz boiling water

    Method

    1. Preheat oven to 180ºC/350ºF/gas mark 4.
    2. Put kettle on to boil.
    3. Lightly oil a non-stick cake tin: either 21cm x 21cm (8 inch x 8 inch) OR a round 21cm/8 inch tin.
    4. In a medium bowl, mix together the dry ingredients.
    5. In a jug or smaller bowl, whisk together the wet ingredients. Add to dry ingredients.
    6. Place in cake tin.
    7. Make the sauce by first whisking together the flour and sugar. Sprinkle this dry mixture over the batter in the cake tin.
    8. Now mix the juice of two lemons with the 240ml boiling water and pour over the top of the entire pudding. Yes, really! DO NOT STIR.
    9. Bake for 35–40 minutes, or until the top is golden and the pudding cooked through.

    Good served with dairy-free cream or dairy-free ice cream.

    For more great ‘Cakes, Biscuits and Puddings’, click here.

    Recipe details

    Serves: 4

    Prep time: 0 hr

    00 mins

    Cook time: 0 hr

    00 mins

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