Vegan rhubarb & custard bake
Use clever replacements in this dairy-free fruit pudding with soya custard. Serve as a cake or warm for pudding
Vegan Yorkshire puddings
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr resting
- Easy
- makes 8
Skip to ingredients
- 225g self-raising flour
- ½ tsp baking powder
- 300ml unsweetened soya milk
- 100ml warm water
- 8 tsp vegetable oil
Nutrition: per pudding
- kcal140
- fat4g
- saturates0.4g
- carbs22g
- sugars0.2g
- fibre1g
- protein4g
- salt0.3g
Method
step 1
Add all the ingredients except the oil to a food processor with a pinch of salt and blitz until smooth. Transfer the batter to a jug, cover with cling film and leave to rest in the fridge for 1 hr.
step 2
Heat oven to 220C/200C fan/gas 7. Spoon a tsp of oil into eight holes of a muffin tin and place in the oven for 5 mins to get really hot. Remove the tin from the oven and carefully pour the batter into the hot oil. Return to the oven and bake for 25-30 mins until risen and deep golden brown.
