Syrup/jam sponge pudding

50g butter at room temperature
50g caster sugar
1 tsp vanilla essence
115g Loprofin Mix
1 tsp Loprofin Egg Replacer
1 tsp baking powder
100ml Sno-Pro
75g golden syrup or 75g jam

1. Preheat the oven to 170°C.
2. Place the butter, caster sugar and vanilla essence into a large bowl and beat the mixture for 1–2 minutes until light and creamy.
3. In a separate bowl, mix the Loprofin Mix, Loprofin Egg Replacer and baking powder.
4. Stir into the creamed mixture along with the Sno-Pro, mix until a soft smooth batter is achieved. Do not overbeat.
5. Lightly grease a 1 lb bowl and insert a circle of greaseproof paper at the bottom.
6. Place the golden syrup or jam in the bottom of the bowl and cover with the cake mixture.
7. Bake for 20–30 minutes until the cake rises and is firm to touch.
8. Allow to cool in the bowl for 5 minutes before transferring onto a serving plate.
9. Serve with low protein custard or ice cream.

Chef's tips:

• You can add the zest of a lemon/orange to the mixture.
• Leave out the syrup/jam and add 50g of dried fruit to make a spotted dick.
• You can also steam this pudding for 1½ hours.