(For all ingredients, please use organic versions if available) Bread Pudding with Vegan Custard 9 slices medium white or whole wheat sliced bread 3 tablespoons of non-dairy soy spread. 1 cup raisins ¾ cup sugar 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 2 teaspoons vanilla extract 2 cups soy milk
Mixed Fruit Trifle with Vegan Custard and Cream 40 grams vegan raspberry jelly crystals 3 ounces leftover vegan sponge cake ½ pint boiling water 200 grams canned tropical fruit salad 125 milliliters soy custard 1 large tablespoon corn starch 2 tablespoons water Vegan whipped cream
Directions
“Bread Pudding with Vegan Custard”
Directions (to make the bread):
Preheat the oven to 180 degrees celsius
Lightly grease the pan
Spread some soy spread on the sliced pan (bread)
Cut the bread in 1 inch slices
Place the bread in the pan
Put a layer of the raisins on top of the bread
Put another layer of bread over the raisins
Put the last of raisins over the layer of bread
Put the last layer of bread on top of the raisins
Directions (to make bread pudding):
Put the sugar into a medium size bowl
Put cinnamon
Put nutmeg
Add 2 teaspoons of vanilla extract
Add 2 cups of soy milk
Whisk all our ingredients together for about 10 minutes until the mixture gets nice and fluffy and light, building from a low speed to a very high speed
Spread it nice and evenly over the bread
Use the fork to just press the bread down to make sure it’s nicely covered over with the liquid
Placed in the oven, bake it for 45 minutes
with a cake knife, cut out a square piece
Take some piece and put in the bowl
Add some custard
Finished
“Mixed Fruit Trifle with Vegan Custard and Cream”
Directions (to make bread pudding):
Prepare 2 little bowls
Put on the kettle for our ½ pint of boiling water
Take the bowl and put the crystals in
Put a half pint of boiling water into the bowl
While you’re pouring in the boiling water, make sure you keep stirring until the Crystals are all dissolved
leave it to cool
Take up the bowls and put in tropical fruit into each bowl
Put sponge cake, and drop those in around, on top of your mixed fruit
After crystals are cool enough, pour in on top of this, directly in on top nearly filling the bowl
Fridge to cool for about 15 minutes
Directions (to make custard):
Putting on the gas at a low flame.
Put custard into the bowl
Keep stirring it all the time so it doesn’t burn
Mix the corn flour with the water (this is a thickener to thicken up the custard)
Pour in the mixed corn flour
Keep stirring so there’ll be no lumps untik it get thick
Turn off the gas
If you can make the figure 8 in the custard that’s just thick enough
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