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  • Jesmond Cake Company

Vegan Eve's Pudding

This week the theme for bake club was comfort food. We dialled in on Zoom, showed each other what we'd made and ate it alone. It was great because I didn't have to share. I chose to make Eve's Pudding, because I loved it when my mum made it on a Sunday. It tasted of childhood and a looming afternoon of homework.


Serves 2, or 1 if you're all alone at home with nothing to do but eat

1 large Bramley apple, peeled cored and sliced

60g self raising flour

40g sugar

pinch of salt

1/2 teaspoon baking powder

60ml soya milk

25ml vegetable oil

few drops of vanilla extract

3ml cider or white wine vinegar

Pre-heat the oven to 175 degrees C.

Grease an oven-proof bowl that's about 5 inches in width.

Layer the apple in the bowl and sprinkle with a teaspoon of the sugar.

Mix the flour, sugar, salt and baking powder in a bowl. Mix the milk, oil, vinegar and vanilla extract in a separate bowl. Pour the wet ingredients into the dry and mix quickly, then pour the batter over the apple.

Bake for about half an hour, then serve hot with dairy-free custard, cream or ice cream.

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