VEGETARIANISM : THE NOBLE WAY OF LIVING
 
A Sweet St. Patrick’s Day in Ireland - P1/2: Bread Pudding with Vegan Custard    Part 2
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  Ingredients
(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):

  1. Preheat the oven to 180 degrees celsius
  2. Lightly grease the pan
  3. Spread some soy spread on the sliced pan (bread)
  4. Cut the bread in 1 inch slices
  5. Place the bread in the pan
  6. Put a layer of the raisins on top of the bread
  7. Put another layer of bread over the raisins
  8. Put the last of raisins over the layer of bread
  9. Put the last layer of bread on top of the raisins

Directions (to make bread pudding):
  1. Put the sugar into a medium size bowl
  2. Put cinnamon
  3. Put nutmeg
  4. Add 2 teaspoons of vanilla extract
  5. Add 2 cups of soy milk
  6. 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
  7. Spread it nice and evenly over the bread
  8. Use the fork to just press the bread down to make sure it’s nicely covered over with the liquid
  9. Placed in the oven, bake it for 45 minutes
  10. with a cake knife, cut out a square piece
  11. Take some piece and put in the bowl
  12. Add some custard
  13. Finished
“Mixed Fruit Trifle with Vegan Custard and Cream”

Directions (to make bread pudding):

  1. Prepare 2 little bowls
  2. Put on the kettle for our ½ pint of boiling water
  3. Take the bowl and put the crystals in
  4. Put a half pint of boiling water into the bowl
  5. While you’re pouring in the boiling water, make sure you keep stirring until the Crystals are all dissolved
  6. leave it to cool
  7. Take up the bowls and put in tropical fruit into each bowl
  8. Put sponge cake, and drop those in around, on top of your mixed fruit
  9. After crystals are cool enough, pour in on top of this, directly in on top nearly filling the bowl
  10. Fridge to cool for about 15 minutes

Directions (to make custard):
  1. Putting on the gas at a low flame.
  2. Put custard into the bowl
  3. Keep stirring it all the time so it doesn’t burn
  4. Mix the corn flour with the water (this is a thickener to thicken up the custard)
  5. Pour in the mixed corn flour
  6. Keep stirring so there’ll be no lumps untik it get thick
  7. Turn off the gas
  8. If you can make the figure 8 in the custard that’s just thick enough
  9. Leave it to cool then put into the refigerator
  10. Take the custard on top of bread pudding
  11. Make it nice and flat on top
  12. Put cream on top
  13. Finished



 
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