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Comfort Eating in Isolation

Almost all of us are stuck at home self-isolating. We have seen so many of your on social media baking to pass the time. We thought we would share a simple but delicious dessert from Danielle Maupertuis’ vegan cookbook!

 

 

BREAD AND BUTTER PUDDING with PECANS and APRICOTS

 

 

 

 

Some people might think bread and butter pudding is a common, poor and boring dessert.

 

A quick look at this recipe and I am sure they would change their mind! A rich brioche is soaked in a runny custard sauce and sprinkled with coconut sugar, the dry fruits and nuts bringing some crunchiness. If this is still not convincing, some edible flowers will make the difference!

 

 

Preparation notes

 

 

- Makes : 2 casseroles 6cm x 10cm diam.

- Preparation time : 30 mins

- Cooking time : 40-45 mins

 

 

  1. VANILLA SAUCE

 

 

- 125g milk alternative

- 20g golden caster sugar

- 12g cornflour

- 1 tsp cashew butter

- ½ vanilla bean

- vegan friendly yellow food colouring

- 50g oat cream

- 50g milk alternative

 

 

Method

 

 

1. Prepare a custard cream as explained in the Basics p--. Let it cool down. Pour the cream and milk alternative in the custard and whisk until smooth consistency.

 

 

2. BREAD AND BUTTER PUDDING

 

 

- 6 slices of a vegan bread loaf or brioche

- 60g dried apricots

- 40g crushed pecan nuts

- 2 Tbsp coconut sugar

- 2 Tbsp apricot jam

 

 

Method

 

 

1. Soak the dried apricots in warm water for 2 hrs at least. Dry them in a clean tea towel, and cut them in chunks.

 

2. Preheat the oven 160C / gas 3.

 

3. Cut 6 discs in the brioche or loaf slices, same size as the casseroles.

 

4. Soak the first disc in the vanilla sauce for about 2 mins and place it in the bottom of the cassolette. Spread ½ tsp of apricot jam on the brioche and sprinkle some coconut sugar, apricot chunks and crushed pecans.

 

5. Repeat these steps a second time. Finish with a layer of brioche and pour the remaining sauce evenly over the pudding. Do not put the apricots and pecans yet, they would burn during the baking.

 

6. Bake in a bain-marie for about 40 mins. Sprinkle with coconut sugar, apricots, pecans and optionally some edible flowers.

 

 

If you liked the sound of this recipe, there are plenty more where that came from inside Danielle Maupertuis’ vegan cookbook, Vegan's Deserve More Than A Fruit Salad. Out soon! 

 

 

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25/03/20

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