Spring is definitely in the air, the tulips and bluebells are coming out and the sun has been shining with Easter fast approaching. This light and fluffy lemon spring pudding is great for a treat after a day out in the sunshine.
The pud also has a twist… would you believe the key ingredient is beans!
I’ve used beans in plenty of sweet baked recipes before, it works really well as a flour substitute when used in conjunction with other ingredients, in this case cashew paste. The vibrant flavours of the lemon will mask any beanie flavour (unless you are super sensitive) and the touch of vanilla adds a little mellowness.
You could easily double/triple/quadruple the recipe to serve more. This little pud would work best in a ramekin dish, I used a mini pie dish which worked fine but I felt it would’ve had an even better texture with a little more depth…more soft and a little gooey!
You can of course add toppings if you wish, or even mix through with some of our spices such as our cinnamon and nutmeg plus dried fruit to make a ‘hot cross bun’ style pudding for Easter.
Recipe: Little Lemon Pud
1/3 cup white beans (I used cannellini)
2 tbs cashew paste
2 tbs agave syrup
3 tbs fresh squeezed lemon juice
1 tsp lemon zest (reserve a little for topping)
1/4 heaped tsp baking powder
1/4 tsp vanilla bean powder
tiny pinch sea salt
Blend all the ingredients together until the beans are well mixed and the batter is very smooth.
Pour the batter into the ramekin or pie dish, sprinkle the remaining zest on the top and bake at 180C for 10-15 mins until the top is golden, the centre will still be quite soft but fluffy.