This is a 10 minute triumph that simply must be paired with my vegan custard recipe. I got the recipe from a website called veganuniversity.org and adapted the method to ensure a successful pudding each time. Soft sponge soaked in golden syrup topped with vanilla custard – yum! You can have your pudding and eat it!
Ingredients
110 grams self raising flour
50 grams sugar
1 teaspoon baking powder
100ml water
60ml vegetable oil
1 tablespoon golden syrup
Method
Mix together the dry ingredients in a 18cm Pyrex bowl with a fork. Incase you don’t have one, I have also made this in a 15.5cm microwaveable plastic bowl so it is obviously quite an adaptable recipe.
Add the water bit by bit, mixing and making sure all the flour is incorporated to form a thick batter. Next add the oil a bit at a time, stirring constantly. You can finish off by whisking with a fork. You should end up with the batter in the middle and a rim of oil. This is fine.
Next dollop the golden syrup in the middle, it should sink to the bottom. You may need to give the bowl a shake.
Cover the bowl in cling film and microwave on high for 4 minutes.
Leave to stand for a few minutes before turning out onto a plate. It might take a bit of time for the pudding to come unstuck but just be patient. Serve with cream or custard whilst it is still steaming hot!
I don’t have microwave…. How do I cook it traditionally?
I’m sorry but I’ve never made it traditionally. I think it involves boiling it for about an hour or something.
I just made this and it was amazing. I was really fancying a childhood Sunday pudding and so thank you for this super quick and speedy vegan version. I halved the recipe and made it in a Pyrex jug with baking parchment tied over the top with string (like a mug cake). I also made Bird’s custard with oat milk to go with it.
It’s great isn’t it? Glad you enjoyed it too.
Mine was a bit floury but totally edible. Thanks so much for sharing it was a great quick pudding 🙂