Vegan date & chocolate bread & butter pudding

• cornflour↗3 tbsp tbsp
• soya milk↗500ml ml
• ground cinnamon↗½ tsp tsp
• lemon↗½

  zested

• vanilla bean paste↗½ tbsp tbsp
• agave syrup↗2 tbsp maple or tbsp
• oil (such as vegetable oil)flavourless

  for the dish

• white bloomer↗6-8 slices stale vegan

  halved into triangles

• medjool dates↗4

  pitted and finely sliced

• dark chocolate chips↗50g vegan g
• plain yogurt or vegan ice cream↗

  to serve (optional)

Step-by-step instructions

1. 1

   Mix the cornflour, soya milk, cinnamon, lemon zest, vanilla and maple syrup together in a pan and whisk until smooth. Set over a low heat and cook, whisking continuously, for 8-10 mins until the mixture has thickened slightly to a thin custard that just coats the back of a spoon.

2. 2

   Lightly oil roughly 20 x 25cm wide baking dish. Cut the crusts off the bread, if you like, and arrange in the dish, overlapping slightly. Stir most of the dates into the custard, then pour over the bread, pressing the bread into the mixture gently with the back of a spoon to help it absorb the liquid. Leave to soak for 15 mins.

3. 3

   Heat the oven to 200C/180C fan/gas 6. Scatter the chocolate chips and remaining sliced dates over the bread pudding, and bake for 20-25 mins until golden and crisp at the edges. Leave to rest for 10 mins before serving with a spoonful of vegan plain yogurt or dairy‑free ice cream, if you like.