Syrup Sponge Pudding. Gluten, Dairy, Soya, Egg Free and Vegan! 

Puddings are a staple in most households and a traditional Syrup Sponge Pudding is definitely a staple in our home. We don’t eat it often but it’s always a go to when we want something warm, sweet and deliciously moreish. 

The sponge in this Pudding is light and fluffy, delicately soft. The syrup adds the sweetness and makes this the delicious dessert it is. You could easily swap out the syrup for jam if you would prefer. Just make a straight swap with the syrup. 

This takes about 10 minutes to prepare and requires 35-40 minutes baking time. It will serve 4 with good sized portions. 


  • 100g Gluten Free Self-raising Flour. (We use Doves Farm) 
  • 100g Dairy and Soya free margarine. (We use Vitalite) Plus a little extra for greasing. 
  • 100g Caster Sugar. 
  • 2 heaped teaspoons Orgran egg replacer mixed with 4 tablespoons water. 
  • 5 tablespoons Golden Syrup. 
  • 1 teaspoon Lemon Juice. 


  1. Preheat the oven to 180c and grease a 1 litre Pudding basin with margarine. 
  2. Pour the Golden syrup into the base of the pudding dish and pour the lemon juice over the syrup. 
  3. In a large bowl cream together the margarine and sugar until light and fluffy. 
  4. Add the egg replacer a little at a time mixing well between each addition until fully combined. 
  5. Sieve the flour into the mixture and fold in until fully combined. 
  6. Pour the Sponge batter over the golden syrup and smooth lightly with the back of a spoon. 
  7. Place in the centre of the oven and bake for 35-40 minutes. 
  8. Once cooked it should be golden and firm to the touch. A skewer inserted into the Sponge should come out clean. 
  9. Serve from the bowl or turn out onto a plate and serve from there. We like to serve with ice cream or custard and sometimes just eat it without any accompaniments. 



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