Treacle, Apple and Sponge Pudding


110g/4oz/1/2 cup self-raising gluten-free flour

110g/4oz/1/2 cup dark muscovado sugar

110g/4oz/1/2 cup vegan butter, softened

2 vegan eggs

2 tbsp of ground ginger

2 Bramley apples, peeled cored and chopped

4tbsp of treacle

Vegan custard or heavy cream to serve


1.Preheat the oven to 190°C/170°C fan /375F/Gas 5 and line a small roasting tin with greaseproof paper.

2.Combine the flour, sugar, butter, eggs and spices in a bowl and whisk together for 2 minutes until smooth.

3. Fold in the apple, then scrape the mixture into the prepared tin and ripple through the treacle.

4.Transfer the tin to the oven and bake for 25 minutes or until a skewer inserted into the centre comes out clean. Serve warm with custard or double cream.