Served warm and fresh out of the oven with some dairy free made custard, perfect for cold evenings.
Still partial to a bit of blackcurrant, I thought I’d spice this pudding up for those who are dairy free – in this instance really easy.
Pre heat the oven to Gas 4, 180c, 160c fan and fully line a 7″ deep square tin with a loose bottom (or a deep round 7″ cake tin).
- 100g sunflower oil
- 110g caster sugar
- 2 large eggs
- 110g gluten free self raising flour
- juice and zest of 2 lemons
- 1 jar of blackcurrant jam
- DF Dairy Free custard (optional)
Easy one this one – put the oil, sugar, eggs, flour, zest and juice into a large bowl and whisk together until fully blended together and you have smooth batter.
Pour the jam into the bottom of the lined tin and then pour in the cake batter and ensure the batter covers the jam.
Bake in the oven for about 30 – 40 minutes or until an inserted skewer comes out clean.
Leave to cool slightly before safely up-turning on to a plate to serve, with custard or cream or leaving to cool completely and enjoying cold.