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!
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
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?!
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.
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.
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 Self-saucing Pudding
- ¼ cup (80g) Bonne Maman blackcurrant conserve, or jam of choice
- 2 tablespoons (30g) water, room temperature
Pudding dry ingredients
- 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.
- 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.
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