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Lemon Pudding

Prep Time20 minsCook Time40 minsTotal Time1 hr

For the batter:
 1 2/3 cups self-raising flour
 1/3 cup caster sugar
 1/3 cup desiccated coconut
 1 lemon zest
 Pinch sea salt
 1 cup Califia Farms Vanilla Oat Milk
 1/3 cup coconut oil, melted
For the sauce:
 1 lemon zest
 1/2 cup lemon juice
 1/4 cup Califia Farms Vanilla Oat Milk
 1/4 cup cater sugar
 1/2 cup boiling water
 Coconut yoghurt to serve
 1/3 cup pistachio, crushed
 1/3 cup pomegranate seeds
 Extra lemon zest to serve, optional
Method:
1

Preheat the oven to 190C.

2

In a mixing bowl, combine the flour, sugar, coconut, lemon zest, salt, oat milk, and coconut
oil and whisk to a smooth batter then pour into a 30cm oval or rectangle baking dish.

3

In a medium mixing bowl, combine the other lemon zest, juice, oat milk, sugar, and boiling water and whisk to combine then spoon this over the pudding batter.

4

Place the dish into a large baking tray and pour boiling water into the tray around the pudding dish then carefully transfer this into the oven to bake for 30-40 minutes.

5

Remove from the oven, and top with the yoghurt, pistachio, pomegranate, and extra lemon zest if desired.

6

Serve straight away before the sauce, which is now underneath, soaks into the pudding.