This Lemon Pudding is such a delicious and flavourful dessert!
“A plant-based take on the classic lemon delicious pudding with Califia Farms Vanilla Oat Milk
giving this such a delicious flavour and texture to the dessert,” says Tom Walton.
Preheat the oven to 190C.
In a mixing bowl, combine the flour, sugar, coconut, lemon zest, salt, oat milk, and coconut
oil and whisk to a smooth batter then pour into a 30cm oval or rectangle baking dish.
In a medium mixing bowl, combine the other lemon zest, juice, oat milk, sugar, and boiling water and whisk to combine then spoon this over the pudding batter.
Place the dish into a large baking tray and pour boiling water into the tray around the pudding dish then carefully transfer this into the oven to bake for 30-40 minutes.
Remove from the oven, and top with the yoghurt, pistachio, pomegranate, and extra lemon zest if desired.
Serve straight away before the sauce, which is now underneath, soaks into the pudding.
Ingredients
Directions
Preheat the oven to 190C.
In a mixing bowl, combine the flour, sugar, coconut, lemon zest, salt, oat milk, and coconut
oil and whisk to a smooth batter then pour into a 30cm oval or rectangle baking dish.
In a medium mixing bowl, combine the other lemon zest, juice, oat milk, sugar, and boiling water and whisk to combine then spoon this over the pudding batter.
Place the dish into a large baking tray and pour boiling water into the tray around the pudding dish then carefully transfer this into the oven to bake for 30-40 minutes.
Remove from the oven, and top with the yoghurt, pistachio, pomegranate, and extra lemon zest if desired.
Serve straight away before the sauce, which is now underneath, soaks into the pudding.
Notes
Tom Walton is a chef and dad from Bondi, Sydney with a focus on family-friendly and plant-based
delicious recipes. Follow his Instagram here: @cheftomwalton. For more details on Califia Farms
visit: califiafarms.com.au or head to @califiafarmau
Looking for more holiday desserts? Check this out: Easy Pumpkin Soup
