Vegan Summer Pudding Recipes

VEGAN SUMMER PUDDING

Vegan Summer Pudding image

This recipe is best made a day ahead. You can substitute store-bought white bread for the homemade bread, but make sure it does not contain dairy or animal products. Source: Australian Good Taste

Provided by Rhiannon and Matt

Categories Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

melted soy margarine, to grease
500 g raspberries, washed
250 g punnet strawberries, washed, hulled
150 g blueberries, washed
3/4 cup organic raw sugar
2 tablespoons fresh lemon juice
10 slices day-old homemade white bread, crusts removed
vanilla soy ice cream or vanilla-flavored soy yogurt, to serve

Steps:

Brush a 1.5L (6-cup) capacity pudding basin or glass bowl with melted butter to lightly grease.
Line the base and side with 3 layers of plastic wrap, allowing it to overhang.
Combine raspberries, strawberries, blueberries, sugar and lemon juice in a large saucepan over medium heat. Simmer, stirring occasionally, for 3-5 minutes or until mixture is syrupy but berries still hold their shape.
Remove from heat and set aside.
Line the base and side of prepared pudding basin with 7 slices of bread, allowing them to overlap slightly. Use your hands to gently press the bread together to seal. Fill in any gaps with small pieces of bread so the pudding basin is completely covered.
Reserve 160ml (2/3 cup) of the berry mixture. Pour the remaining berry mixture into the pudding basin and cover with remaining bread slices.
Place a small plate (one that fits exactly inside the rim of the basin) on top of the pudding. Place a weight on top of the plate. Place pudding in the fridge for 8 hours or until set.
Turn pudding onto a large serving plate and pour over the reserved berry mixture, taking care to cover any bread that's still white. Cut pudding into wedges and serve with soy ice-cream or yoghurt.

Nutrition Facts : Calories 289.7, Fat 2.2, SaturatedFat 0.3, Sodium 285.5, Carbohydrate 65.6, Fiber 9.1, Sugar 35.9, Protein 4.9

EASY VEGAN CHOCOLATE PUDDING

Easy Vegan Chocolate Pudding image

Vegan pudding. Best cooked slow.

Provided by sdsuz

Categories Vegan Desserts

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

2 cups soy milk
½ cup white sugar
⅓ cup unsweetened cocoa powder
¼ cup cornstarch
½ teaspoon salt
1 teaspoon vanilla extract

Steps:

Place soy milk in a pan over medium-low heat. Add sugar, cocoa powder, cornstarch, and salt. Whisk until no clumps remain. Cook, whisking every minute, until mixture boils, 10 to 15 minutes.
Stir in vanilla and serve.

Nutrition Facts : Calories 424.7 calories, Carbohydrate 87.9 g, Fat 6.2 g, Fiber 6.4 g, Protein 10.8 g, SaturatedFat 1.7 g, Sodium 709.9 mg, Sugar 60.2 g

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Line a bowl (about 1 litre or 2 pints capacity) with the bread slices, covering it up inside entirely. Tip: cut the bread slices to fit any gap in the lining.
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