Vegan rice pudding with pear & berry compote
Serve up this creamy vegan rice pudding, made with almond milk for extra nuttiness, with a no-added-sugar compote for a healthier alternative to jam
Vegan date & chocolate bread & butter pudding
- Preparation and cooking time
- Prep:
- Cook:
- plus soaking and resting
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 3 tbsp cornflour
- 500ml soya milk
- ½ tsp ground cinnamon
- ½ lemon, zested
- ½ tbsp vanilla bean paste
- 2 tbsp maple or agave syrup
- flavourless oil (such as vegetable oil), for the dish
- 6-8 slices stale vegan white bloomer, halved into triangles
- 4 medjool dates, pitted and finely sliced
- 50g vegan dark chocolate chips
- plain yogurt or vegan ice cream to serve (optional)
Method
- STEP 1
Mix the cornflour, soya milk, cinnamon, lemon zest, vanilla and maple syrup together in a pan and whisk until smooth. Set over a low heat and cook, whisking continuously, for 8-10 mins until the mixture has thickened slightly to a thin custard that just coats the back of a spoon.
- STEP 2
Lightly oil roughly 20 x 25cm wide baking dish. Cut the crusts off the bread, if you like, and arrange in the dish, overlapping slightly. Stir most of the dates into the custard, then pour over the bread, pressing the bread into the mixture gently with the back of a spoon to help it absorb the liquid. Leave to soak for 15 mins.
- STEP 3
Heat the oven to 200C/180C fan/gas 6. Scatter the chocolate chips and remaining sliced dates over the bread pudding, and bake for 20-25 mins until golden and crisp at the edges. Leave to rest for 10 mins before serving with a spoonful of vegan plain yogurt or dairy-free ice cream, if you like.
