Good old fashioned Bread Pudding
If you’ve ever tried Bread Pudding, you’ll understand why it’s a real comfort food. It’s a real stodgy, heart warming cake that can either be devoured with a nice warm cuppa or topped with vegan custard and warmed slightly as an after dinner desert.
I honestly didn’t think I’d ever get to make it since turning vegan, as beef suet was used in it’s making in days gone by and even before I’d made the cruelty free change it wasn’t something I thought I could get right!
Yet here I am making it perfectly, and you can too cos it’s so easy!
P.S my mum loves this recipe and she’s one of my worst critics! (in a good way I mean!)
How to make Vegan Bread Pudding
600ml of plant milk (I use Soya) (2 1/2 cups)
450g of dried fruit (3 cups)
100g sugar (1/2 cup)
50g of self raising flour (1/4 cup plus 2 TBS)
1 1/2 TBS mixed spice (see my right hand side bar for a recipe to make your own)
2 Chia ‘Eggs’
100g of vegan marge, melted (7 TBS)
demerara sugar to sprinkle on top
Preheat the oven to 150*C/300*F. Grease a pan about 12 by 9 inches well. Set aside.
Rip the bread up into a large bowl.
Pour the plant milk over the bread covering it all (I used Soya but any will do) and let it to stand for 10 minutes.
Beat it all together with a wooden spoon. Stir in the dried fruit and sugar.
Mix well together and then stir in the flour and mixed spice.
Add the beaten chia ‘eggs’ and the melted vegan margarine.
Pour into the prepared pan and sprinkle demerara sugar on top evenly.
Bake for one and a half hours.
After one and a half hours raise the oven temperature to 180*C.350*F. and bake for a further 10 minutes or so until the pudding is golden.
If you can stop yourself from trying it whilst warm, let it cool and then either serve cold or eat warmed up with vegan custard!
Let me know how you get on 🙂