100g (3 ½ oz ) vegan butter, softened

175g (6 oz) castor sugar

Grated rind and juice of 4 lemons

4 tsp vegan eggs

125ml (4fl oz) vegan milk

50g (. 1 ½ oz) plain gluten free flour (optional)


Cream the butter and sugar together until white and fluffy, then beat in the lemon rind and juice. Beat in the egg into the creamed mixture. When mixture is very light. Beat in the milk, fold in the sieved flour.

Then pour into a butter 20cm (8in) soufflé dish. Place the dish in a roasting tin and pour hot water into the tin until it comes halfway up the sides of the dish.

Bake in the centre of a preheated oven at 180°C, 350°F, Gas mark 4, for about 45 minutes, until the top is golden brown and the pudding has risen.

Serve warm, or cold with cream.