Vegan Malva Pudding
You know that feeling you get when you tuck into a familiar childhood favourite? Mmmm that is what malva pudding gives me, every time!
Servings: 6 servings
Ingredients
For the pudding
- ⅓ cup aquafaba
- ¾ cup sugar
- 1 tbsp apricot jam (high quality/homemade)
- 1 heaped tbsp vegan butter (melted)
- 1 tsp white vinegar
- ⅓ cup plant milk (I used soy milk)
- 1 cup cake flour
- 1 tsp bicarb
- ½ tsp salt
For the sauce
- ¼ cup coconut cream
- ¼ cup plant milk (I used soy milk)
- 50 g vegan butter
- ¼ cup sugar
- 2 tbsp hot water
- 1 tsp vanilla essence
Directions
- Preheat the oven to 180ºC and grease a small (20cm square) oven-proof glass dish.
- In a medium bowl, whisk the aquafaba and sugar together.
- Mix in the apricot jam, then add the melted vegan butter, and the vinegar.
- Mix in the plant milk.
- Add the flour (don't mix yet). Add the bicarb and salt, then mix everything together.
- Beat well, then pour into the oven dish.
- Bake for 30-40 minutes, until well risen and a cake tester comes out clean.
- Meanwhile, in a small pot over medium heat, melt together all the ingredients for the sauce, and stir well.
- Pour the sauce over the pudding as soon as it comes out of the oven.
- Leave to stand until the sauce is fully absorbed, then serve with vegan ice cream and/or custard.