Ingredients

2 cups of flour
3 tsps of baking powder
Half a cup of sugar
Half a cup of oil (try not to use olive as the flavour is too strong)
One and a half cup of soy milk (or water/other milk)
1 lemon zest
Icing sugar, as required for the icing
Juice of one lemon for the icing

Instructions

1.Preheat the oven at 183 degrees and oil the baking tray you will use.
2.Sieve all the dry ingredients in a bowl. In a separate bowl, mix the wet ones and, once well integrated, add to the dry ones folding in all the ingredients until the mix is uniform. It will remain quite liquid, don't expect it to be a dough...
3.Pour the batter in the baking tray and cook for around 45 minutes. It is KEY not to open the oven door for at least the first 30 minutes, otherwise the pudding will go down and it will not bake properly! Once you think it's ready, insert a wooden skewer - if it comes out wet or with pieces of batter, it's not cooked yet! Otherwise take off and let it cool down.
4.While waiting for it to cool down, mix the icing sugar with the juice of one lemon: the amount will depend on how thick you want the icing to be, and how much of it you want! I would recommend not making it too liquid otherwise it will affect the texture of the pudding. TIP: If you prefer it to be extra thick, add some vegan cream to it!
5.Cover the pudding with the icing, let it dry and enjoy! Remember you can always freeze loaves to enjoy later on.

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