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Vegan Treacle Pudding

This sumptuous, traditional European pudding is a satisfying treat that is perfect after any meal or with afternoon tea! It’s not up there with my healthiest desserts, but still has nutritious value and it really is delicious and is something that all the family can enjoy and a great one if you are looking to impress non-vegans!


‣ 2/3 cup wholegrain bread crumbs (about 5 heaped tablespoons)

‣ 1 cup of maple syrup (or vegan golden syrup or syrup of choice)

‣ 1/2 cup of freshly squeezed lemon juice

‣ 1 tablespoon of unwaxed lemon zest

‣ 1 small bowl (200 grams) of vegan butter (or coconut butter)

‣ 1 small bowl (200 grams) of brown sugar

‣ 5 flaxeggs (5 teaspoons of flaxseed soaked in 10 teaspoons of water for approx. 5 minutes)

‣ 1 small bowl of self rising flour (200 grams)

‣ 1/4 cup (approx. 5 tablespoons of coconut milk or any plant milk of choice)

Vegan Treacle Pudding.jpg


1) Preheat the oven at 180 degrees Celsius

2) In your baking tray or pyrex, mix the breadcrumbs, lemon juice and zest

3) Add the syrup and mix all together

4) In a separate bowl, mix the vegan butter and brown sugar together until smooth and then add the flaxseed ‘eggs’ and mix 5) Add the flour to the bowl and mix

6) Add the coconut milk and mix well

7) Pour the mixture into the Pyrex on top of the lemon and breadcrumb mix

8) Place into the oven for 30 minutes

9) Test with a toothpick (which should come out clean)

10) Serve warm with vegan ice-cream, vegan custard, vanilla soya mouses or just plain!


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