Gluten Free Self Saucing Lemon Pudding
A delicious alternative to the chocolate version, this self saucing lemon pudding has a delicious citrus bite with zest running throughout the light sponge and a lemony sweet sauce hidden beneath. This is not only gluten free but also easy to make vegan too, so free from eggs and no dairy.
Servings: 6
Calories: 355kcal
Ingredients
For the sponge
- 60 g butter or butter alternative (I use Flora plant butter) or butter if you like
- 150 g caster sugar
- 1 egg or 1bsp of dry flaxseed in the flour
- 200 ml dairy free milk I use soya milk, but you can use normal milk
- 200 g gluten free self raising flour
- 1 tsp baking powder
- 2 lemons zest only
For the liquid
- 100 g caster sugar
- 2 lemons juice from both lemons that you took zest from
- 150 ml dairy free milk I use soya milk, but you can use normal milk
Instructions
How to make the sponge
- In a mixer or large bowl cream together the dairy free spread or butter with the caster sugar until light a fluffy.
- Add the egg and repeat beating together [for egg - free version see notes].
- Pour in the milk or milk alternative and beat rapidly, the sponge batter will probably appear curdled at this point, don’t worry, this is normal.
- Add the self raising flour and baking powder and beat to a smooth batter.
- Pour the batter into a well greased pudding dish, you’ll need a 2pt pudding dish for this recipe.
To make the lemon sauce
- In a jug measure the caster sugar and add the lemon juice, top up to the 200ml mark with your choice of milk (approx. 150ml) and stir thoroughly to combine until the sugar dissolves.
- Pour the lemon sauce over the top of the sponge batter, it will look an awful mess, don’t panic, this is fine!
- Pop into a preheated oven at 180°C | 160°C fan | 350°F | Gas Mark 4 for 30-35 minutes, the pudding will be ready, when the sponge is springy to the touch and the sauce beneath bubbles, if you’ve not baked in a glass dish you’ll see the sauce bubbling up the sides of the dish.
Notes
For the egg free version with flaxseed, simply add a tablespoon of ground flaxseed to the flour before adding this to the batter mix. No need to make a flaxseed egg up in advance for this recipe.
Nutrition
Calories: 355kcal | Carbohydrates: 68g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 96mg | Potassium: 273mg | Fiber: 5g | Sugar: 45g | Vitamin A: 610IU | Vitamin C: 42.3mg | Calcium: 165mg | Iron: 1.8mg