Syrup and lemon pudding

Ingredients

• 8 tablespoons agave syrup
• About 100 g breadcrumbs
• Zest of 1 lemon
• 340 g flour, for the pastry
• 130 g vegan butter, for the pastry
• 6 tablespoons cold water, for the pastry

Missing an ingredient?

• What to use instead of all-purpose flour
• What to use instead of lemon
• What to use instead of vegan butter
• What to use instead of breadcrumbs

Instructions

1. For the shortcrust pastry, rub the vegan butter into the flour with your fingertips until it looks like breadcrumbs. Add the cold water little by little until you have a fairly firm dough, and roll it out about 5 mm thick. This is the shortcrust pastry.
2. Line a greased bowl or pudding mold with part of the pastry.
3. In another bowl, mix the syrup with enough breadcrumbs to thicken it and the zest.
4. Put a layer of this mixture in the bottom, cover it with a layer of pastry, and keep alternating until the bowl is full. Finish with pastry.
5. Cover it with parchment paper and foil and steam it for 3 hours.

Nutrition facts

Approximate, per serving (about 118 g). Calculated with data from USDA FoodData Central.