serves 2
100ml (3½fl oz/scant ½ cup)
soya milk
1 teaspoon apple cider vinegar
50g (1¾oz/scant ¼ cup)
caster (superfine) sugar
50g (1¾oz) vegan butter
100g (3½oz/¾ cup) self-
raising (self-rising) flour
½ teaspoon baking powder
1 teaspoon vanilla extract
4 tablespoons golden syrup
Syrup sponge pudding has been a firm favourite of mine since childhood. I love the hot, sweet, and sticky syrup that soaks into the fluffy cake. My mum always made it in the microwave – and so do I.
Measure the soya milk into a jug and whisk in the vinegar. Set aside and allow it to curdle.
In a large bowl, cream together the sugar and vegan butter until pale and combined. Then add the flour and baking powder and bring together to a stiff mixture.
Spoon the vanilla extract into the curdled milk, then pour into the bowl. Stir to incorporate fully.
In a microwave-safe bowl, spoon in the golden syrup to form a layer at the bottom, then gently pour over the cake batter. Cook in a 800W microwave for 3 minutes until the sponge appears just set.
Allow to stand for 1 minute before carefully turning out onto a plate. Serve immediately.
Combining soya milk with cider vinegar creates a quick vegan buttermilk, perfect for a light, dairy-free cake.