Individual Hot Citrus Puddings

Jane Easton



  1. Batter – dry ingredients:
  2. 4½oz plain white flour
  3. 5oz light brown sugar
  4. 1 tsp baking powder
  5. ½ tsp baking soda
  6. ¼ tsp salt
  7. Batter – wet ingredients:
  8. 4fl oz soy milk
  9. 2 tbsp mild vegetable oil
  10. 3 tsp lemon or lime zest
  11. Juice of 1 lemon
  12. Dry Sauce:
  13. 5oz light brown sugar
  14. 1oz plain white flour
  15. Wet Sauce:
  16. Juice of 2 lemons or 2-3 limes
  17. Boiling water added to juice to make up to 9fl oz

These little sweet yet tangy hot desserts are easy to make and look lovely when served. Use lemons or limes – or a combination of the two.


Serves 4-5

  • Use individual ramekins (little oven-proof dishes)

Read the recipe carefully before you start – especially the sauce and lemon juice/hot water part at the end – then get everything weighed out and ready. Now go, you vegan chef…


  • Preheat oven to 350ºF – you will need to put it on for at least 10 minutes to make sure the oven is properly hot before you mix together the pudding batter.
  • Put the kettle on to boil.
  • Lightly oil 6 oven-proof ramekin dishes (the white ones are usually fine).
  • In a medium bowl, mix together the dry ingredients.
  • In a jug or smaller bowl, whisk together the wet batter ingredients then add to the dry batter ingredients and mix well.
  • Place in the ramekins.
  • Make the dry sauce by first whisking together the flour and sugar. Sprinkle this DRY mixture quickly and evenly over the batter in each ramekin.
  • Now very quickly make the wet sauce: mix the lemon/lime juice with the boiling water and pour evenly over each ramekin. Yes, really! DO NOT STIR.
  • Bake for 20-25 minutes until the tops are golden and the puddings are still slightly gooey inside – test with a toothpick. If using a fan-assisted oven, check after 15 minutes. If too gooey, return to the oven for another 5-10 minutes until done.


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