Due to popular demand, I'm sharing the recipe for this lovely vegan AND gluten free pudding!
I first saw Rachel Allen cook this on Paul Hollywood's Bake show and it reminded me of a pudding my mother used to make for me when I was a child, rather unappetisingly called bum-cakes. In a nutshell, it contained those oh-so-retro but oh-so-comforting components of sponge, jam and coconut, of course served with custard! This version is a vanilla-scented, coconut studded sponge pudding poured on top of a layer of jam. You could also add a handful of fresh raspberries which cut quite nicely through the intense sweetness of the jam. I used some frozen berries.
I have veganised Rachel's recipe and also replaced the flour with Dove's Farm Gluten Free Self-Raising so we can all enjoy that cosy childhood pud feeling. Custard is obligatory.
4 Tbsp Raspberry jam (or favourite jame)
2 1/2 cups Plain flour (we used Doves Farm Gluten Free Self-Raising)
3 Tsp Baking powder
1 3/4 cups Caster sugar
1 1/3 cups Dessicated coconut
3 Tsp Egg Replacer whisked up with 6 tbsp Water
1 1/2 cups Almond Milk (or vegan milk of your choice)
1 tsp vanilla
2/3 cup Vegan Spread (we use Pure), melted
Preheat oven to 180c.
In deep glass pie dish, spread the jam.
In a large bowl, whisk together the flour, baking powder, sugar and coconut.
In a jug, whisk together the prepared egg replacer, vanilla, milk and melted vegan butter. Pour into the centre of the flour/sugar mix and mix well. Pour slowly into the dish, taking care that the jam doesn't disperse into the batter.
Bake for between 45mins to 1 hour, depending on the exact size of your dish. You can use smaller dishes too, reducing the baking time to maybe half an hour.
The pudding is ready when golden brown and springs back to the touch.
Serve - without question - with custard.