× STEP 4 OF 5
Ingredients (11)
  • 2 cups of wheat flour2 cups of wheat flour
  • 1 and ½ cdite of bake powder1 and ½ cdite of bake powder
  • ¼ cda of sodium bicarbonate (if you use leudant flour you can omit the powder and bicarbonate)¼ cda of sodium bicarbonate (if you use leudant flour you can omit the powder and bicarbonate)
  • 1 pint of salt1 pint of salt
  • ½ cup of neutral oil (i used sunflower, but you can use coconut or even olive, but it would leave you½ cup of neutral oil (i used sunflower, but you can use coconut or even olive, but it would leave you
  • a slightly different olive taste that is still very rich)a slightly different olive taste that is still very rich)
  • · cup of vegetable milk (i used soya, but use whatever you have)· cup of vegetable milk (i used soya, but use whatever you have)
  • ½ cup of sugar½ cup of sugar
  • 1 cdite vanilla essence1 cdite vanilla essence
  • ½ cup of cranberries + 1 cup of flour½ cup of cranberries + 1 cup of flour
  • 1 large or 2 small lemon grate1 large or 2 small lemon grate

Ingredient photos provided by Pexels

Lemon and cranberry pudding

Lemon and cranberry pudding

Then you only have to transfer the preparation to a previously oiled and hilled mold and bake it in a pre-heated oven at 180 degrees for 25 / 30 minutes until you can brush it with a wooden stick or knife and it comes out clean.

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