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    Home » Cooking Style » Baked Desserts

    Published: Aug 25, 2020 · Modified: Jan 30, 2023 by Anthea

    Easy vegan self-saucing pudding

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    5 from 3 votes

    Easy 7 ingredient vegan self-saucing pudding with a delicious blackcurrant sauce. The recipe uses only common pantry staples and take only 30 minutes to prepare and bake!

    Self-saucing puddings in mini ramekins with purple jam oozing out.

    This is seriously the easiest vegan pudding recipe! With a few simple ingredients, you'll get a dessert that hits the spot, comforting yet not too heavy.

    Ingredients and equipment to make vegan pudding

    Ingredients and equipment for the easy vegan self-saucing pudding.

    Notes about the equipment and ingredients

    Mini ramekins. My ramekins are quite small as they have a capacity of 100 mL. You can definitely use larger ramekins for this recipe!

    All-purpose plain flour for the fluffiest puddings. Alternatively, you can use whole wheat or spelt flour!

    Granulated sugar. To make these puddings refined sugar-free, you can use coconut sugar.

    Jam of choice. I used blackcurrant conserve but raspberry, strawberry, blueberry or any other jam will work.

    Even though this recipe is egg-free, we don't need any special egg replacers!

    A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.

    Making the 'sauce' for the self-saucing pudding

    First, combine the blackcurrant conserve and a little water in a bowl. Then divide the jammy mixture into 4-6 ramekins.

    Some self-saucing pudding recipes ask for boiling water. I tried the puddings with and without boiling water and honestly... it doesn't make a difference. If we can take a shortcut and have the same result, why not?!

    Pouring the blackcurrant jam into mini ramekins for the vegan self-saucing puddings.

    Making the one-bowl vegan pudding mix

    Add all the dry ingredients to a bowl and mix until there are no big lumps. We don't want acidic bits of baking powder in our puddings! Then add all the wet ingredients and mix until combined.

    Your batter might be a little lumpy but as long as it's not lumps of dry flour or baking powder, it doesn't matter!

    Then spoon the batter into your ramekins, around ¾ of the way.

    Spooning the pudding batter into the ramekins.

    To bake your puddings, just pop them in your oven as is!

    You don't need a bain-marie or tray of water in your oven. I tried them with a bain-marie and it made the puddings too stodgy. These puddings bake perfectly without any additional water in the oven.

    Spoon coming out of one self-saucing pudding showing gooey texture.

    How to serve vegan pudding

    These puddings are wonderful served with something creamy, such as:

    • Dairy-free yogurt
    • Whipped dairy-free cream or pouring cream
    • Vanilla or chocolate ice cream

    More comforting vegan desserts

    • Easy Vegan Sweet Potato Cake
    • Vegan Blueberry Muffins
    • Vegan Whole Orange Cake
    • Vegan Banana Blueberry bread
    Self saucing puddings in little ramekins on white chopping board. Each pudding is bursting with jam on the sides and some are topped with yoghurt
    Print Recipe
    5 from 3 votes

    Easy Vegan Self-saucing Pudding

    Easy 7 ingredient vegan self-saucing pudding with a delicious blackcurrant sauce. The recipe uses only common pantry staples!
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Cuisine: American, British, Vegan
    Servings: 4
    Author: Anthea

    Ingredients

    Sauce

    • ¼ cup (80g) Bonne Maman blackcurrant conserve, or jam of choice
    • 2 tablespoons (30g) water, room temperature

    Pudding dry ingredients

    • 1 ¼ cup (155g) all-purpose plain flour
    • 2 tablespoons (25g) granulated sugar, or coconut sugar, to taste (note 1)
    • 2 teaspoons baking powder

    Pudding wet ingredients

    • ⅔ cup (165g) dairy-free milk
    • 3 tablespoons (45g) neutral flavored oil
    • 1 teaspoon vanilla extract

    Instructions

    • Preheat the oven to 180°C (350°F).
    • To make the sauce: Combine the conserve and water in a small bowl. Divide the mixture into 4-6 mini ramekins.
    • To make the pudding: Add all the dry ingredients to a mixing bowl. Whisk until there are no big lumps of flour or baking powder. Add all the wet ingredients to the bowl. Mix until combined and there are no more lumps of dry ingredients.
    • Using a medium-size spoon, spoon the batter into the mini ramekins. The blackcurrant sauce will float up the sides of the ramekins which is fine!
    • 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.
    • Enjoy the puddings immediately with a scoop or ice cream or plant-based yoghurt. Leftovers (if any) can be stored in an airtight container in the fridge for up to 3 days.

    Notes

    1. Coconut sugar will work for this recipe but it will make your pudding slightly brown and give it a caramel taste. The specified amount of sugar (2 tablespoons) will create a slightly sweet pudding which complements the very sweet jam. Feel free to add more sugar to taste.

    Nutrition

    Serving: 1 serve | Calories: 324kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Sodium: 274mg | Potassium: 75mg | Fiber: 1g | Sugar: 14g | Vitamin C: 2mg | Calcium: 185mg | Iron: 2mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

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    1. Sarah Dawes says

      October 28, 2021 at 3:03 am

      Love the sound of this, especially as I have a ton of blackcurrant jam that needs using up. Would it work if I make it in one pudding bowl, rather than the ramekins?

      Reply
      • Anthea says

        October 28, 2021 at 10:14 am

        This recipe is definitely great for using up excess jam! I haven't tried it in one larger pudding bowl but when I do that for other recipes, it works though it can be a tiny bit more dense. To make up for that, try adding 1/2 teaspoon extra baking powder. Hope that helps!

        Reply
    2. June says

      September 08, 2021 at 2:24 am

      Hi Anthea,
      Is there a way to turn the pudding part chocolate flavor? How much cacao powder should I mix in? My partner is chocoholic.

      This looks amazing as it is too. I will bake this soon. Thanks Anthea & take care.

      Reply
      • Anthea says

        September 08, 2021 at 10:34 am

        Oooh yes, I've done it before with this recipe :). I think I used about 3 tbsp cocoa powder (take it away from the flour) and I might've increased the sugar as my cocoa powder was slightly bitter. I hope that helps!

        Reply
    3. Mimi Loureiro says

      October 17, 2020 at 1:54 am

      Hi Anthea, Any chance I can make this with paper liners in a muffin pan? I don't have ramekins.

      Reply
      • Anthea says

        October 17, 2020 at 6:21 am

        Hi Mimi, the puddings will work in a muffin pan but the 'sauce' may not withstand the liners. Oven safe cups will work too. Hope that helps!

        Reply
    4. Orli says

      August 30, 2020 at 3:00 pm

      5 stars
      I tried these for the first time this morning as a fun breakfast & I’m in love! They were so quick to make and didn’t use heaps of ingredients/bowls so not a lot of clean up too. I couldn’t find the blackberry conserve Anthea used so I did mine with the cherry one which worked wonderfully. I was so impressed with how you can eat these mini puddings with coconut yoghurt for breakfast, or a scoop of ice cream for dessert. Highly recommend & thank you Anthea for a beautiful recipe! ? xx

      Reply
      • Anthea says

        October 15, 2020 at 11:09 am

        Thanks so much for the lovely feedback Orli! I love the idea of a cherry conserve - I've gotta try that next time. And glad you could enjoy them for breakfast AND dessert (sounds like my kind of treat haha)! Thanks again xo

        Reply

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