It combines a light and delicious pudding with a rich and warm blackcurrant sauce, and, it’s vegan!
Easy self-saucing pudding recipe
Prep: 15 mins
Cook: 15 mins
1/4 cup Bonne Maman blackcurrant conserve
2 Tbsp water, room temperature
Pudding dry ingredients
1 1/4 cup plain or all-purpose flour
2 Tbsp organic cane sugar or coconut sugar
2 tsp baking powder
Pudding wet ingredients
2/3 cup plant-based milk, such as almond, soy or coconut
3 Tbsp light-tasting vegetable oil, such as sunflower or rapeseed
1 tsp vanilla extract
Preheat the oven to 180°C.
To make the sauce: Combine the conserve and water in a small bowl.
Divide the mixture into 4-6 mini ramekins
To make the pudding: Add all the dry ingredients to a mixing bowl. Whisk until there are no big lumps of our or baking powder
Add all the wet ingredients to the bowl. Mix until combined and there are no more lumps of dry ingredients.
Using a medium-size spoon, spoon the batter into the mini ramekins. The blackcurrant sauce will float up the sides of the ramekins which is fine!
Bake the puddings in the oven for 15-20 minutes. They are ready when the tops are golden and a skewer can be inserted into a pudding and there is no wet batter on it.
Enjoy the puddings immediately with a scoop or ice cream or plant-based yoghurt.
Leftovers (if any) can be stored in an airtight container in the fridge for up to 3 days.
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