Warm Lemon Puddings
Delicious vegan zesty lemon puddings
Melt-in-the mouth lemon puddings topped with the zesty Single Variety Amalfi Lemon Marmalade then drizzled with cream. The light and delicate sponge is flavoured with lemon zest and juice. They’re delicious served warm straight from the oven, or you can make them ahead and microwave them for 30 seconds before serving. They’re dairy and egg free which makes them vegan friendly. If you don’t have the pudding tins, you can make this into a large cake and serve as slices.
Perfect for any occasion
This vegan lemon pudding recipe is both friendly and enticing. The zesty Amalfi Lemon Marmalade from Single Variety adds a unique twist to the pudding, which is served in individual portions with cream. However, if you don’t have individual tins, you can make a larger cake. The sponge is flavoured with fresh lemon juice and zest, creating a burst of citrusy flavours.
Make the lemon puddings ahead of time
These lemon puddings can be made ahead of time and stored in an airtight container. When you’re ready to eat them, just microwave them for 30 seconds for a warm and comforting dessert. With its delicious flavour and unique twist, this vegan lemon pudding recipe is sure to impress anyone, even non-vegans.
Warm Lemon Puddings
Equipment
- 6 pudding tins 8cmx5cm
Ingredients
- 225g self raising flour
- 1 ½ tsp baking powder
- 150 ml vegetable oil
- 150g caster sugar
- 275g full fat coconut milk
- The zest of 2 lemons
- 3 tbsp lemon juice
- 1 tsp vanilla essence
- 6 tbsp Single Variety Amalfi Lemon Marmalade
- Cream to serve
Instructions
- Grease the pudding tins and preheat the oven to 180C. Mix the flour and baking powder together in a large bowl. Whisk the oil, sugar, and coconut milk in a jug before adding the vanilla extract, lemon zest and juice. The coconut milk might stay slightly lumpy, this is fine.
- Stir through the wet ingredients into the dry, gently folding everything together. Pour the cake mixture into the tins equally then bake in the middle of the oven for 30-35 minutes, or until a skewer comes out clean. Meanwhile, heat the marmalade in a saucepan or in the microwave until it’s runny.
- Tip the cakes out onto a plate and serve with a dollop of the Amalfi Lemon Marmalade and drizzle of cream.
MORE RECIPE IDEAS
You can find more tasty food ideas on my blog Cook Shoot and Share. For another sweet treat, check out this Apple, Ginger and Chocolate Traybake. You can also take a look at my Instagram too where you can keep up to date with recipes I make.