Almond and Coffee Self-Saucing Pudding

prep time
cooking time
Recipe by Christie Connelly



150g (1 cup) plain flour

1 teaspoon baking powder

110g (1/2 cup) brown sugar

3 tablespoons dairy-free spread (or butter), melted

125ml (1/2 cup) Vitasoy Soy Milky Regular

1 egg, lightly beaten

2 tablespoons golden syrup

70g (1/2 cup) almonds, roughly chopped

Coffee syrup:

125ml (1/2 cup) freshly brewed coffee (ground beans or instant)

150g (3/4 cup) brown sugar

125ml (1/2 cup) Vitasoy Soy Milky Regular

1 tablespoon dairy-free spread (or butter)


  1. Heat the oven to 180C. Grease a 1.5L baking dish and set aside.
  2. Put the flour, baking powder and sugar into a large bowl and whisk until well combined. Add the melted spread, soy milk, egg and syrup and stir to combine.
  3. Scoop into the baking dish and scatter the almonds on top.
  4. Next, make the syrup. Place the brown sugar, coffee, soy milk and spread into a small saucepan over high heat. Bring to the boil, stirring frequently until the spread melts, then carefully pour over the batter in the baking dish. The syrup will sit on top, but the cake will rise through it when it bakes.
  5. Bake for 25 minutes until the pudding is risen and cooked through with the sauce at the bottom. Let it rest in the baking dish for 5-10 minutes before serving with ice cream, cream or yoghurt.