Doms Lemon Delicious Pudding
1/2 cup sugar
1 cup self-raising flour
1 teaspoon egg-replacer
1/3 cup dessicated coconut
grated rind 2 lemons
1/2 cup soy milk
50g (2oz) melted margarine
1 teaspoon vanilla essence
1/2 cup sugar
juice of 2 lemons
hot water (to make total 1 and 1/2 cups liquid)
1 teaspoon vanilla essence
In a baking dish or pudding basin, or something suitable mix flour, vegan sugar, Ener-G Egg Replacer, coconut and lemon rind. Add soy milk, margarine and vanilla. Mix a bit more until its smooth (ie no floury bits).
In a measuring jug put 1/2 cup vegan sugar and the lemon juice. Add enough hot water to make the fluid up to 1 and a half cups (375mls). Add a splash of vanilla essence. Pour liquid gently over the thick gooey pudding mixture in the pudding basin. Place the whole lot in a pre-heated 180 degrees C (350 F) oven for 35 minutes.
This will feed three very hungry people, four not-so-hungry people, or two greedy people. Bliss.
This self-saucing pudding is the result of my long quest for an egg-less lemon pudding. In the end I was forced to improvise because nowhere could I find anything that even vaguely met the requirements. This is getting closer. It is very lemony, so if it is too sour, you can reduce the amount of lemon juice, or increase the vegan sugar.
SO HOW'D IT GO?
Dessicated means dried. If that's any help. The pudding sounds delicious tho, either way.
:)
Ease of prep: 5/5
If there is no self-rising flour in your vicinity, you can replace it with 1 cup of flour, 1 1/4 tsp. of baking powder, and a pinch of salt.
I used orange rind rather than lemon because I didn't have any lemon, so it became a citrus pudding.
And just to confirm, dessicated coconut does not differ from shredded coconut, correct? I haven't seen any dessicated anything in the grocery store lately, except maybe behind a glass counter with piles of putrid death lurking in the pristine pseudo-wilderness of the grocery. It's probably just a dialectical difference. (:
Hopefully the coconut turns out the same as it would with dessicated. I'm sure it'll be fine. The recipe seems really great. I'll update once it's finished.
I had a MASSIVE craving last night to make lemon delicious pudding and I was in the kind of mood where I just wanted to find a recipe, make it, cook it and sigh with contentment at the end.
This. Was. Incredible.
I have immediately added it to my favourite recipe lists and I've already circulated it to at least a dozen friends.
It's the perfect combination of lemon and lightness and was even more gorgeous the next day.
Thank you, thank you, thank you for making me so happy!!!! :)>>>
this is so, so, so yummy! the lovely viola passed it on to me many moons ago, and i keep ending up googling it to give to others!
you can also add frozen or fresh raspberries or other berries to the pudding batter for an extra surprise :)
totally foolproof and amazing :D
:)>>>
I don't know why this has only got 4 stars. I trawled the internet the other day, getting depressed by the sheer amount of work it would take to veganise an old family favourite I have not tasted for 4 or 5 years, and not knowing where to begin, before stumbling upon this. I really should know to check VegWeb first by now! Anyway, I digress. This is absolutely lovely. Even my boyfriend, who abhors most non-chocolate puddings, has requested I make it again (for the 2nd time in 3 days). And the best thing is that it takes only a few minutes to whip up and can be bunged on the bottom of the oven and left to its own devices while you finish off cooking a vegan roast dinner!
And the quantites are perfect for 2! ;)