Ingredients

• Ingredients Batter – dry ingredients: 125g/4½oz 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 mild vegetable oil 3 tsp lemon or lime zest Juice of 1 lemon Dry Sauce: 150g/5oz light brown sugar 30g/1oz plain white flour Wet Sauce: Juice of 2 lemons or 2-3 limes Boiling water added to juice to make up to 250ml/9fl oz

Preparation

• Preparation Serves 4-5 Use individual ramekins (little oven-proof dishes) Read the recipe carefully before you start – especially the sauce and lemon juice/hot water part at the end – then get everything weighed out and ready. Now go, you vegan chef… Method Preheat oven to 180ºC/350ºF/Gas Mark 4 – you will need to put it on for at least 10 minutes to make sure the oven is properly hot before you mix together the pudding batter. If using a fan-assisted oven, reduce the heat by about 10-15 degrees. Put kettle on to boil. Lightly oil 6 oven-proof ramekin dishes (the white ones are usually fine). In a medium bowl, mix together the dry ingredients. In a jug or smaller bowl, whisk together the wet batter ingredients then add to the dry batter ingredients and mix well. Place in the ramekins. Make the dry sauce by first whisking together the flour and sugar. Sprinkle this DRY mixture quickly and evenly over the batter in each ramekin. Now very quickly make the wet sauce: mix the lemon/lime juice with the boiling water and pour evenly over each ramekin. Yes, really! DO NOT STIR. Bake for 20-25 minutes until the tops are golden and the puddings are still slightly gooey inside – test with a toothpick. If using a fan-assisted oven, check after 15 minutes. If too gooey, return to the oven for another 5-10 minutes until done.