Lemon and cranberry pudding

• 2 cups of wheat flour
• 1 and ½ cdite of bake powder
• ¼ cda of sodium bicarbonate (if you use leudant flour you can omit the powder and bicarbonate)
• 1 pint of salt
• ½ 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)
• · cup of vegetable milk (i used soya, but use whatever you have)
• ½ cup of sugar
• 1 cdite vanilla essence
• ½ cup of cranberries + 1 cup of flour
• 1 large or 2 small lemon grate

Ingredient photos provided by Pexels

Preparation

1. In a bowl it begins by combining oil, sugar, vanilla essence, lemon grating and vegetable milk and integrating it.
2. Then add the flour, the baking powder and the sodium bicarbonate and integrate without beating too much, just until the flour is integrated without grumbling.
3. In a small container I covered the cranberries with the tablespoon of flour. This is gonna make them not go to the bottom and be well distributed in the pudding
4. 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.
5. Once out of the oven, wait for it to cool for 10 minutes before demolding.