Warming and comforting, with fewer calories than the traditional pudding.
8-10 slices gluten free white bread
25g dairy free soya spread
1 tablespoon of vegan custard powder
750ml soya milk
130g bag Nākd Cocoa Orange Bits, chopped into small pieces
The finely grated rind of 1 orange
2 tablespoons orange juice
50g vegan dark chocolate, chopped
Preparation time: 5 minutes, plus 10 minutes standing time
Cooking time: 30 minutes
Preheat the oven to 180C, Gas Mark 4 and lightly grease a 1 litre ovenproof dish
Remove the crusts from the bread, then cover each slice with the soya spread and cut in half to form triangles
To make the custard, place the custard powder in a small bowl and blend with 2 tablespoons of soya milk
Place the remaining milk and the Nākd Cocoa Orange Fruit & Nut Bits in a medium saucepan, with the orange rind and heat until nearly boiling. Add some of this mixture to the custard and mix well
Return to the pan, along with the remaining milk and whisk over a medium heat, until the mixture starts to thicken. Add the orange juice and simmer gently for 1-2 minutes
Pour a little of the chocolate custard into the bottom of the dish, then arrange half the bread over the top, in overlapping rows. Sprinkle over a little of the chopped chocolate, cover with more of the chocolate custard and arrange the remaining bread over the top
Sprinkle over the remaining chocolate, then pour over the remaining custard ensuring that all the bread is covered. Leave to stand for 10 minutes
Cook for 20-25 minutes until bubbling and allow to stand for 5 minutes before serving
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