Vegan date & chocolate bread & butter pudding
Use soya milk to make this delicious vegan bread pudding. Dates, cinnamon and vanilla all bring sweetness, so you don’t need to add lots of sugar
Vegan rice pudding with pear & berry compote
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 4
Skip to ingredients
- 100g pudding rice
- 1 tbsp maple syrup
- ½ tbsp vanilla bean pasteor ½ vanilla pod, seeds scraped out
- 650ml unsweetened almond milkplus an extra splash to serve (optional)
For the compote
Nutrition: Per serving
- kcal193
- fat2glow
- saturates0.3g
- carbs38g
- sugars17g
- fibre5g
- protein3g
- salt0.2g
Method
step 1
Heat the oven to 150C/130C fan/gas 2. Rinse the rice in a sieve under cold running for a few seconds, then tip into an 850ml baking dish. Mix in the maple syrup, vanilla, a strip of orange zest and almond milk. Cook, uncovered, on the middle shelf of the oven for 2 hrs until the rice is tender, most of the milk has been absorbed, and the mixture is creamy.
step 2
Meanwhile, put the pears, berries and orange juice in a small pan over a medium heat. Cook for 10-15 mins until the berries have broken down and reduced, and the pears are tender. Add a splash of water during cooking, if needed, to create a jammy compote. Leave to cool slightly. Add a splash more almond milk to the rice pudding if you prefer a looser consistency, then serve with the compote.
