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 post is sponsored by Bonne Maman and Le Creuset.
These puddings are an easy and quick treat for when you want something satiating, comforting yet not too heavy.
Before I get into these puddings, Bonne Maman and Le Creuset are hosting a competition where you can win a Le Creuset Cast Iron Oval Casserole and a YEAR’S SUPPLY of Bonne Maman Conserves (worth over $1,120)!!! How incredible does that sound?! Check out the details on Bonne Maman’s website.
What you need to make this vegan self-saucing pudding
You probably already have all the ingredients to make this pudding now! All you need is:
- Plain aka all-purpose flour
- Plant-based milk such as soy, coconut or almond
- Granulated sugar such as cane or coconut
- Liquid oil such as sunflower
- Baking powder
- Vanilla extract (I used home made)
- Blackcurrant conserve (I used Bonne Maman) or conserve/jam of choice
- Water
- 4-6 mini ramekins (I used these mini Le Crueset ramekins)
How to make these self-saucing puddings
These are a BREEZE to make! 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 pudding batter is an easy one-bowl wonder!
Simply 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.
I love simple recipes :).
Check out my other simple vegan recipes:
Sweet:
Savoury:
Easy vegan self-saucing pudding
Ingredients
Sauce
- 1/4 cup (80g) Bonne Maman blackcurrant conserve
- 2 tablespoons (30g) water, room temperature
Pudding dry ingredients
- 1 1/4 cup (155g) plain or all-purpose flour
- 2 tablespoons (25g) organic cane sugar, or coconut sugar*
- 2 teaspoons baking powder
Pudding wet ingredients
- 2/3 cup (165mL) plant-based milk, such as almond, soy or coconut
- 3 tablespoons (45mL) light-tasting vegetable oil, such as sunflower or rapeseed
- 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
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.
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