Vegan Microwave Syrup Pudding
Also known as treacle sponge pudding, this easy vegan microwave syrup sponge pudding is a British classic and is a perfect comforting recipe for the colder months.
Servings 6 people
Equipment
- 1.5 - 2 litre pudding basin or Pyrex bowl
Ingredients
For Pudding Basin:
- 100 g (4 Tablespoons) golden syrup divided
- 1 Tablespoon lemon juice
Batter:
- 75 g (⅓ cup) vegan butter melted
- 100 g (½ cup) caster or granulated sugar
- 120 g (½ cup) unsweetened non-dairy milk (I use soy)
- finely grated zest of 1 large lemon
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- 160 g (1 + ⅓ cups) self-raising flour
Instructions
- Grease a 1.5 to 2 litre pudding basin or Pyrex bowl. Pour in half of the golden syrup and the Tablespoon of lemon juice and stir to combine.100 g (4 Tablespoons) golden syrup, 1 Tablespoon lemon juice
- In a separate bowl, use a balloon whisk to whisk together the melted butter, sugar, milk, lemon juice and zest and vanilla extract.75 g (⅓ cup) vegan butter, 100 g (½ cup) caster or granulated sugar, 120 g (½ cup) unsweetened non-dairy milk (I use soy), finely grated zest of 1 large lemon, 1 Tablespoon lemon juice, 1 teaspoon vanilla extract
- Whisk in the baking powder followed by the flour. Mix until no dry lumps remain but be careful not to over-beat the batter.¼ teaspoon baking powder, 160 g (1 + ⅓ cups) self-raising flour
- Pour the batter into the pudding basin on top of the golden syrup.
- Microwave uncovered on high for 5 minutes. The pudding should look dry on top and a skewer should come out clean or with a few crumbs but no wet batter. If it doesn't look quite done yet, microwave it for another minute.
- Allow the pudding to rest for 10 minutes then loosen around the edge with a silicone spatula, going all the way down to the bottom of the bowl.
- Carefully flip the pudding out onto a plate and drizzle with the rest of the golden syrup. Serve right away with custard or ice cream.
Notes
- See post above for tips, details and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- Because the batter rises a lot in the microwave it is important that you use a large enough pudding basin or bowl to prevent it from overflowing, at least 1.5 litres. I use a 2 litre Pyrex bowl.