Woohoo, pudding! – me
I went to Blog Summit in Birmingham yesterday to catch up with some blogging friends, which was lovely, but there were biscuits and cakes everywhere and I couldn’t eat any of them! Cue some 11am emergency cake making this morning, and here’s the result: a yummy almond pudding with loads of jam and no eggs or dairy.
Here’s what to do…
- 50g caster sugar
- 50g vegan margarine
- 1/2 tsp baking powder
- 25g ground almonds
- 8g sachet of arrowroot
- 1/2 tsp vanilla essence
- 10 tsp soya milk
- 75g self raising flour
- 4 tbsp jam
- In a microwave-safe cereal bowl, cream together the margarine and sugar
- Mix in all the other ingredients except the jam until smooth, then level off
- Microwave on high for 2 – 3 minutes, depending on how good your microwave is – you want it to be just set. If you over cook it, it’ll go dry and stiff as it cools
- When it seems just set on top, spoon the jam on top and return to the microwave for 1-2 minutes until the jam just bubbles
- Allow to cool a little so it doesn’t burn anyone, then serve with vegan custard
YUM! Thanks to Mammasaurus for inspiring the flavours in this dish with her Raspberry Bakewell cake.
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