Easy self-saucing pudding

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4
Recipe by @rainbownourishments

Ingredients
Sauce
- 1/4 cup Bonne Maman blackc urrant conserve
- 2 tablespoons water, room temperature

Pudding dry ingredients
- 1 1/4 cup plain or all-purpose flour
- 2 tablespoons organic cane sugar , or coconut sugar
- 2 teaspoons baking powder

Pudding wet ingredients
- 2/3 cup plant-based milk, such as almond, soy or coconut
- 3 tablespoons light-tasting vegetable oil, such as sunflower or rapeseed
- 1 teaspoons vanilla extract

Method
Preheat the oven to 180°C (350°F)

To make the sauce:
1. Combine the conserve and water in a small bowl
2. Divide the mixture into 4-6 mini ramekins

To make the pudding:
1. Add all the dry ingredients to a mixing bowl
2. Whisk until there are no big lumps of our or baking powder
3. Add all the wet ingredients to the bowl
4. Mix until combined and there are no more lumps of dry ingredients
5. Using a medium-size spoon, spoon the batter into the mini ramekins The blackcurrant sauce will oat up the sides of the ramekins which is fine!
6. 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
7. Enjoy the puddings immediately with a scoop or ice cream or plant-based yoghurt
8. Leftovers (if any) can be stored in an airtight container in the fridge for up to 3 days.

 

Conserve comes in a 370g jar with RRP $5.49 and are available in independent supermarkets.