Go Back
+ servings
Print Recipe
4.89 from 9 votes

School pudding sponge

Prep Time10 minutes
Cook Time40 minutes
Servings: 9 squares


For the sponge

  • 250 g dairy free butter
  • 225 g caster sugar
  • 4 medium eggs
  • 2 tablespoons dairy free milk
  • 1 teaspoon vanilla extract
  • 250 g gluten free self raising flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon xanthan gum (Omit if your flour blend already contains this)

For the iced topping

  • 300 g icing sugar
  • 3-4 tablespoons boiling water
  • Gluten free sprinkles


  • Preheat the oven to 180°C and grease and line a 20cm square springform baking tin.   
  • In a large mixing bowl whisk butter and caster sugar until creamy. Add the eggs 1 at a time and continue to whisk until fully combined. Add the dairy free milk and vanilla extract and whisk again. 
  • Fold in the self-raising flour, xanthan gum and baking powder. Mix well until combined and then spoon the mixture into the lined baking tin. 
  • Bake in the oven for 40 minutes, or until golden brown and a skewer comes out clean (cover the top with foil if it starts to brown too quickly). Leave to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely. 
  • Make the icing by combining icing sugar and boiling water until you have a runny (but not too runny!) consistency. Spread on top of the cake and top with sprinkles. Leave to set and serve with dairy free custard.