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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 180 degrees Celsius.
Whisk the chickpeas water and sugar in a medium bowl.
Mix in the apricot jam, then add the butter and vinegar.
Mix in the soy milk.
Add the cake flour, bicarb soda, and salt, and mix together.
Beat well, then pour into the oven dish.
Bake for 30-40 minutes until well risen and a cake tester comes out clean.
Melt together all ingredients for the sauce in a small pot over medium heat and stir well.
Pour the sauce over the pudding as soon as it comes out of the oven.
Leave to stand until the sauce is fully absorbed, then serve with vegan ice cream or custard.
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For a richer flavor, use a high-quality apricot jam.
Ensure the sauce is hot when pouring over the pudding for better absorption.
Can I use regular butter instead of vegan butter?
Yes, if you are not strictly vegan, you can substitute regular butter for vegan butter.
What can I use instead of chickpeas water?
You can use aquafaba, which is the liquid from canned chickpeas, as a substitute.
How do I know when the pudding is done?
The pudding is done when it is well risen and a cake tester comes out clean.
Can I prepare the sauce in advance?
Yes, you can prepare the sauce in advance and reheat it before pouring over the pudding.
What can I serve with this pudding?
Serve the pudding with vegan ice cream or custard for a complete dessert experience.
