Naturaliste (naturaliste) wrote in vegancooking,
Naturaliste
naturaliste
vegancooking

Apricot bread pudding



It's supposed to be a baked dessert, but I don't trust myself with ovens all that much, so i improvised. Turned out dead easy to make with a saucepan. I haven't got the exact measurements for the ingredients - all these are approximations. makes around 6 servings.

  • 6-7 slices stale bread, cut into squares
  • 5 tablespoons (or so) margarine
  • 400-500ml soy milk
  • 100ml golden syrup
  • 10 dried apricots, chopped

    Simmer soy milk, golden syrup, margarine, apricots in a saucepan till the mixture thickens. The apricot bits get all plump and squishy. mmm. Add the bread squares. Be gentle/use a spatula if you want them to retain their shape - if not, mashing with a fork is good too. It takes some time for the flavours to soak in, maybe 20 minutes? It's a good time to add more or whatever you need. (my bread was really dry and kept requiring more soy milk)
    It tastes ridiculously good for such a simple dish. Keeps well in the fridge too - just drizzle on a little syrup or milk and heat it up :)

    And now a little extra:



    From the creators of splenda disaster...a raspberry chocolate layer cake. It turned out not-so-bad after all. Yes, it's not terribly pretty, i know! Someone ate all the cherries before they made it to the top of the cake.



    The cake itself was a bit blah (crumbly, as you can see). Might be because it came out of a box (again) - I'm definitely going to make a simple cake from scratch the next time.
    I baked it in 2 pans, then spread raspberry jam and chocolate in between the layers, then frosted everything over.
    A big big thank you to pequest for the chocolate tofu frosting recipe! Seriously DELICIOUS. It was definitely the best part of the cake. (And since I have quite a bit of leftover frosting it's going to serve as pudding in the near future!)
  • Tags: desserts-cakes-chocolate, desserts-puddings
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