The British classic “pudding” is the original cake in a jar. Traditionally it’s steamed, but this baked treatment yields a tender cake that’s not too shabby for a Yank (and a vegan one, at that!).
INGREDIENTS
1-1/2 cups unbleached all-purpose flour
1/2 cup evaporated cane sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup non-dairy milk of choice, warmed
1/4 cup brown rice syrup or dark agave nectar
3 tablespoons mild vegetable oil
1 teaspoon vanilla extract
1/2 cup raisins
1 recipe Custard Sauce (page 33)
Makes 4 or 8 cakes
DIRECTIONS
Preheat the oven 350°F. Lightly grease eight 4-ounce canning jars or 6 half-pint jars and place on a rimmed baking sheet.
In a small bowl, combine the flour, sugar, baking powder, and salt. In a large bowl, whisk together the milk, brown rice syrup or agave, oil, and vanilla. Incorporate the dry ingredients in batches, until just combined. Gently incorporate the raisins.
Fill each jar ⅔ of the way with the batter. Bake for 17 to 20 minutes for small jars or 23 to 27 minutes for large jars. Let the jars cool on a wire rack for at least 20 minutes before serving.
To serve, run a knife around the edge of the cake to loosen it. Invert onto a plate and top with Custard Sauce.