Ingredients
- 1/2 cup vegan sugar
- 1 cup self-raising flour
- 1 teaspoon egg-replacer
- 1/3 cup dessicated coconut
- grated rind 2 lemons
- 1/2 cup vegan soymilk
- 50g (2oz) melted non-hydrogenated vegan margarine
- 1 teaspoon vanilla essence
- 1/2 cup vegan sugar
- juice of 2 lemons
- hot water (to make total 1 and 1/2 cups liquid)
- 1 teaspoon vanilla essence
In a baking dish or pudding basin, or something suitable mix flour, vegan sugar, Ener-G Egg Replacer, coconut and lemon rind. Add soy milk, margarine and vanilla. Mix a bit more until it''s smooth (ie no floury bits).
In a measuring jug put 1/2 cup vegan sugar and the lemon juice. Add enough hot water to make the fluid up to 1 and a half cups (375mls). Add a splash of vanilla essence. Pour liquid gently over the thick gooey pudding mixture in the pudding basin. Place the whole lot in a pre-heated 180 degrees C (350 F) oven for 35 minutes.
This will feed three very hungry people, four not-so-hungry people, or two greedy people. Bliss.
This self-saucing pudding is the result of my long quest for an egg-less lemon pudding. In the end I was forced to improvise because nowhere could I find anything that even vaguely met the requirements. This is getting closer. It is very lemony, so if it is too sour, you can reduce the amount of lemon juice, or increase the vegan sugar.
Serves: 4
Preparation time: 15 minutes