After a super quick and easy dessert recipe? Look no further than this self-saucing pudding recipe from Canberra’s own Anthea Cheng for Bonne Maman.

It combines a light and delicious pudding with a rich and warm blackcurrant sauce, and, it’s vegan!

Easy self-saucing pudding recipe

Prep: 15 mins

Cook: 15 mins

Serves 4

Sauce

1/4 cup Bonne Maman blackcurrant conserve

2 Tbsp water, room temperature

Pudding dry ingredients

1 1/4 cup plain or all-purpose fl­our

2 Tbsp organic cane sugar or coconut sugar

2 tsp baking powder

Pudding wet ingredients

2/3 cup plant-based milk, such as almond, soy or coconut

3 Tbsp light-tasting vegetable oil, such as sun­flower or rapeseed

1 tsp vanilla extract

Preheat the oven to 180°C.

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 ­our 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.

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