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.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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