Ingredients
Pudding:
150g (1 cup) plain flour
1 teaspoon baking powder
110g (1/2 cup) brown sugar
3 tablespoons dairy-free spread (or butter), melted
125ml (1/2 cup) Vitasoy Soy Milky Regular
1 egg, lightly beaten
2 tablespoons golden syrup
70g (1/2 cup) almonds, roughly chopped
Coffee syrup:
125ml (1/2 cup) freshly brewed coffee (ground beans or instant)
150g (3/4 cup) brown sugar
125ml (1/2 cup) Vitasoy Soy Milky Regular
1 tablespoon dairy-free spread (or butter)
Method
- Heat the oven to 180C. Grease a 1.5L baking dish and set aside.
- Put the flour, baking powder and sugar into a large bowl and whisk until well combined. Add the melted spread, soy milk, egg and syrup and stir to combine.
- Scoop into the baking dish and scatter the almonds on top.
- Next, make the syrup. Place the brown sugar, coffee, soy milk and spread into a small saucepan over high heat. Bring to the boil, stirring frequently until the spread melts, then carefully pour over the batter in the baking dish. The syrup will sit on top, but the cake will rise through it when it bakes.
- Bake for 25 minutes until the pudding is risen and cooked through with the sauce at the bottom. Let it rest in the baking dish for 5-10 minutes before serving with ice cream, cream or yoghurt.
