Syrup Sponge Pudding from the Katy Beskow 15 minute vegan cookbook.
100ml soya milk
1 tsp apple cider vinegar
50g caster sugar
50g vegan butter
100g self raising flour
1/2tsp baking powder
1 tsp vanilla extract
4 tbsp golden syrup
Mix the soya milk and vinegar and set aside.
Cream the butter and sugar together until fluffy. Add the flour and baking powder.
Spoon the vanilla extract into the soya milk and add to the other ingredients.
In a microwave safe bowl spoon the golden syrup into a big puddle in the bottom of the bowl. Pour the cake mixture on top.
Microwave for 5-8 minutes until the sponge is set. Leave to stand for a minute and turn out.
The microwave timings are vague. The recipe said 3 minutes but I put both in at the same time and it took a good 10 minutes. So maybe check at 4 mins, 5 mins and at minute intervals after that.
100ml soya milk
1 tsp apple cider vinegar
50g caster sugar
50g vegan butter
100g self raising flour
1/2tsp baking powder
1 tsp vanilla extract
4 tbsp golden syrup
Mix the soya milk and vinegar and set aside.
Cream the butter and sugar together until fluffy. Add the flour and baking powder.
Spoon the vanilla extract into the soya milk and add to the other ingredients.
In a microwave safe bowl spoon the golden syrup into a big puddle in the bottom of the bowl. Pour the cake mixture on top.
Microwave for 5-8 minutes until the sponge is set. Leave to stand for a minute and turn out.
The microwave timings are vague. The recipe said 3 minutes but I put both in at the same time and it took a good 10 minutes. So maybe check at 4 mins, 5 mins and at minute intervals after that.
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