Making Vegan: Vegan Bread and Butter Pudding

I made up this dish when my attempt at making a vegan cream went wrong! I realised that what I was left with, with some further tampering, would make a great base for a bread and butter pudding. I really surprised myself with how good this turned out.

Vegan Bread and Butter Pudding

Ingredients:

1 carton of Mori-Nu silken tofu, firm (349g)

6 slices wholemeal bread

1/4 cup sultanas
1/4 cup golden granulated sugar (or any sugar)
2 tbsp cornflour
1/4 cup + 1 tbsp sweetened soya milk
1 1/2 tsp vanilla extract
1/8 tsp cinnamon
1/8 tsp nutmeg

1 tsp sugar
1 tbsp chopped almonds (optional)

Method:

Preheat oven to 190c/170c fan assisted/375F - lightly grease baking tray. I used an 8" round cake tin.

Blend the tofu until all lumps have gone. Transfer into a bowl.

In a seperate cup, mix together the soya milk and cornflour until the cornflour has dissolved. Stir into tofu.

Stir in the cinnamon, nutmeg, sugar, and vanilla extract.

Cover both sides of bread slices by pressing them lightly onto the tofu mixture. Make sure you have at least a third of the mixture left.

Arrange the bread in the tin in rows of two.

Add the sultanas to the remaining tofu mixture and pour over the bread.

Sprinkle the chopped almonds and a little sugar on the top and place in the oven for about 20 mins.

The pudding is cooked when the tofu feels spongy and set and the bread corners are golden.