Use intelligent replacements on this dairy-free fruit pudding with soya custard. Function a cake or heat for pudding
- Preparation and cooking time
- Prep:20 minutes
- Prepare dinner:1 hr and 15 minutes
- plus cooling
- Simple
- Cuts into 15 squares
- Dairy-free
- Egg-free
- Vegan
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Substances
- 250g rhubarb, minimize into 1in lengths
- 275g golden caster sugar
- 1 tsp vanilla bean paste
- 250g vegan margarine, plus additional for greasing
- 2 tbsp floor flaxseed
- 150g soya custard, plus additional to serve (non-obligatory)
- 250g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 130g unsweetened apple sauce
- icing sugar, to serve (non-obligatory)
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Technique
- STEP 1
Warmth oven to 200C/180C fan/fuel 6 and put the rhubarb in a roasting tin. Sprinkle over 25g of the caster sugar, add the vanilla bean paste, give the tin a shake and put it within the oven for 15 minutes. Take away, pour away any liquid from the tin and depart the rhubarb to chill.
- STEP 2
Scale back oven to 170C/150C fan/fuel 31⁄2. Grease and line a 25 x 20cm cake tin with baking parchment. In a small bowl, combine the flaxseed with 6 tbsp water and put aside for five minutes.
- STEP 3
In a bowl, beat collectively the margarine, 100g of the custard, the flour, baking powder, vanilla extract and remaining sugar. As soon as that is properly mixed, mild and fluffy, add the apple sauce and flaxseed combination.
- STEP 4
Put a 3rd of the combination within the tin and prime with a 3rd of the rhubarb. Repeat twice extra, then dot teaspoons of the remaining custard on prime.
- STEP 5
Bake within the oven for 45 minutes, then cowl with foil and bake for an extra 30 minutes or till golden brown and a skewer comes out clear when inserted within the center. Serve heat as a pudding with soya custard, in the event you like. Or enable to chill fully, then sprinkle with icing sugar and luxuriate in as a cake. Eat the identical day.