Easy vegan self-saucing pudding
Easy vegan self-saucing pudding with a delicious blackcurrant sauce. The recipe uses only 7 common ingredients and takes only 30 minutes to make and bake!
Ingredients and equipment to make vegan pudding
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
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!
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 3/4 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.
The puddings are wonderful by themselves but even better with something creamy such as:
- Dairy-free yogurt
- Whipped dairy-free cream or pouring cream
- Vanilla or chocolate ice cream
Enjoy!
More comforting vegan desserts
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Easy Vegan Self-saucing Pudding
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
- 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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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?
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!
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.
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!
Hi Anthea, Any chance I can make this with paper liners in a muffin pan? I don’t have ramekins.
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!
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
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