Vegan Summer Pudding Recipes
VEGAN SUMMER PUDDING
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
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
Vegan pudding. Best cooked slow.
Provided by sdsuz
Categories Vegan Desserts
Time 20m
Yield 2
Number Of Ingredients 6
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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Ratings 1Category DessertCuisine BritishTotal Time 6 hrs 10 mins
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Ratings 1Category DessertCuisine BritishTotal Time 6 hrs 10 mins
- 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.
- In a saucepan, heat the fruit, water and sugar for 3-5 minutes, so the sugar is dissolved and the berries are tender but still intact. The berries should be almost covered in the juice.
- Reserve a few tablespoons of the juice and then pour the contents of the saucepan into the bowl.
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