Vegan almond sponge pudding
A yummy almond pudding with loads of jam and no eggs or dairy.
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Servings: 4 portions
- 50 g caster sugar
- 50 g vegan margarine
- 1/2 tsp baking powder
- 25 g ground almonds
- 8 g sachet of arrowroot
- 1/2 tsp vanilla essence
- 10 tsp soya milk
- 75 g 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 overcook 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.
Calories: 289kcal | Carbohydrates: 43g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 88mg | Potassium: 97mg | Fiber: 1g | Sugar: 23g | Vitamin A: 477IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg