After Januarys success of getting back on track with menu planning I decided the goal for February would be COOKING more. So I planned some homemade meals, including some deserts! As deserts tend to be a last minute thing in our house one staple we fall back on is an easy microwave sponge pudding my mum used to make when we got our first microwave. As I’ve veganized it I figured I’d share the recipe, and just in time for Valentines Day! You’re welcome. Remember this is a treat, not an everyday occurrence.[yumprint-recipe id=’2′]
When I put the ingredients into myfitnesspal, the nutritional breakdown was 58% carbs, 38% fat and 4% protein with a total of 364 cals per serving NOT including the ice-cream! Again not an everyday dessert! Other stats from myfitnesspal: Total fat = 17g, sodium = 273mg, carbs = 51g, protein = 3g with and 15% RDA of vitamin A, 13% calcium and 6% iron. Again without the ice-cream
Place the 2 tablespoons of jam inside the ramekin. I admit I don’t measure mine out. I’ve been making this dessert years so I just eyeball the jam. Plus we like jam. These small clean ramekins were from the dollarstore btw!
Mix the remaining ingredients together. I use the Energ Egg replacer in mine. I mix it as directed on the package to replace 1 egg. Also if you are vegan ensure your margarine and sugar are both vegan. Add this mixture directly on top of the jam. Split the mixture between the two bowls, then place the ramekins on a microwaveable plate and heat on high for 3 minutes. Trust me on the extra plate…. sometimes the jam spills out… like below….
The bowls will be HOT so be careful. Leave them for a minute or two (good time to get your ice-cream out the freezer and ready to serve). Using a towel or oven glove, place your serving plate ON TOP of the ramekin and FLIP so the jam is up and the cake is down, then carefully remove the ramekin. It may need help coming off… I use a teaspoon and towel.
Serve with your favorite non-dairy ice-cream or whip. I have the Trader Joes vanilla soy ice cream. Traditionally you’d serve this with hot custard, but it’s not vegan and so soy ice-cream it is!
Usually I serve this in a bowl, but the photo’s aren’t nearly as pretty in a bowl. It really is delicious, and great for a cool winter’s night, for warming the belly.
I like it anyway 😉 If you try it, let me know what you think in the comments below! Plus feel free to share on social media. Let’s get more people eating a plant based diet. It’s not all lentils and lettuce leaves you know, lol.
I would love to make this but the recipe is missing from the post and I couldn’t figure out how to do it from the narrative. It looks like there is a failed insertion point. Could you fix it? Sounds like a fun thing to make.
awww I’m sorry! Appears the plug in from the post is no longer working. I’ll try and update soon!
Sounds delicious. Here in the uk we have Vegan ‘ready to serve custard, or can make your own using Birds custard powder and a Vegan milk . Xxxx
I was in the UK in August and tried to find that custard but couldn’t find it anywhere. I’m hoping to do a post soon on the vegan foods we tried while in the UK!
Main supermarkets stock it.
Hopefully on a future trip I find it!