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Plant Based Lemon Pudding

A beautiful healthy dessert for your Easter table

This plant-based lemon pudding has a beautiful caramelized top and cooked with nutritious Simplekneads sourdough bread

Ingredients (For a 5-6inch pudding)

  • 5-7 slices of old/stale bread chopped to small squares (I will be using pumpinickel/sourdough SimpleKneads Bread)
  • 1 egg
  • 1 tsp pure vanilla extract
  • 2 cups plant based milk or enough to soak the bread completely (I used almond milk, you can use any other milk or cow’s milk)
  • 4 tbsp date/coconut/brown sugar (you can use plain white if you’d like)
  • 2 tbsp filtered water
  • Juice of 1/2 of a lemon
  • Zest of 1/2 of a lemon
  • Crushed almonds, raisins, other nuts
  • Edible rose petals and saffron (optional)


Light Caramel top

In a 5/6 inch baking dish or a steel box, add 2 tbsp sugar and 2 tbsp water and juice of 1/2 of a lemon. On stove top or low-medium flame, caramelize the combination until it boils and becomes a dark thick syrup consistency. Optionally you can add edible rose petals and saffron to this liquid. Switch off the gas and spread the concoction all over the base of the vessel or baking dish and let it cool.


Add the chopped bread squares and the milk to a mixing bowl. Add the 2 tbsp sugar, vanilla, and lemon zest. Mix well. Use a masher to crumble the bread thoroughly and ensure the consistency is thick. Beat an egg and add it to the mix. Add the nuts and raisins, mix well and let it sit for 30 minutes.

Putting it together.

Pour the pudding mix on top of the cooled caramel. Place this vessel or baking dish in a steamer, take 1 strong steam, lower the flame for about 5 mins and then with off the flame and let it cool for 10 minutes before opening the steamer. Take the vessel out of the steamer, cover with a serving plate and flip the pudding over so the caramelized coating is on top.

Enjoy warm cold or room temperature.

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Written by: Nishi Bhonsle

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