Vegan Date Chocolate Bread Butter Pudding Food

BREAD AND BUTTER PUDDING WITH DATES

Steps:

• Preheat the oven to 170C, 325F, Gas mark 3. Grease a 7.5cm/3 inch deep ovenproof dish.
• Remove the crusts from the buttered bread and cut into quarters (triangles or squares).
• Place half in the bottom of the prepared dish sprinkle with the chopped dates then arrange the remaining bread triangles, buttered side up, over the dates.
• In a saucepan, heat the milk to hot but not boiling.
• In a large bowl, mix together the eggs, vanilla and sugar then add the hot milk, stirring well.
• Slowly strain over the bread and fruit, being careful not to dislodge the top layer of bread.
• Leave to stand for 10 minutes.
• Sprinkle with a little extra sugar and grated nutmeg then bake in the oven for 30-40 minutes until the top is browned and crispy.

VEGAN STICKY DATE PUDDING

Steps:

• Pre-heat the oven to 190°C-Gas5.
• Chop the dates in half and put them in a small saucepan and cover with the soya milk and water; simmer until the dates are soft.
• Take off the heat and stir in the bicarbonate of soda, which will froth as you add it to the date mixture. Leave to cool.
• Beat together the margarine and sugar until pale and creamy.
• Add the date mixture and stir.
• Mix the spices into the flour. Sieve the flour and fold into the sponge mixture.
• Spoon the sponge mixture into a 20cm x 20cm tin.
• Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.
• To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan; simmer for 5 minutes without stirring.
• Prick the pudding all over and pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding.
• It freezes well, cut into individual servings and place in the freezer. Defrost in the microwave for 2 minutes.