This recipe is adapted from my favourite lemon self-saucing pudding that uses milk and real butter (so you can substitute these with the same quantities if you want dairy). It works just as well with soy milk, and even better when served with vanilla Fruccio (soy ice-cream). I jump ahead of myself though.
Blend 1 Tbsp non-dairy butter (Nuttelex) with 3/4 c sugar. Add 1/2 c sifted self-raising flour, finely grated rind of one lemon and the juice of 2 lemons (make it real juice, please!) Seperate 2 eggs, and add 2 beaten egg yolks and 1 c soy milk to the mixture. Stiffly beat egg whites and fold carefully into the mixture. Pour into a lightly greased casserole and bake in a moderate oven (180°C or 350°F) for 30-40 minutes.