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Dark-Cho Bread Pudding

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Well, pudding in the form of a cake. It's for people who is allergic to DIARY products, and it's very healthy.

Well, pudding in the form of a cake. It's for people who is allergic to DIARY products, and it's very healthy.

Ingredients

Serves: 6

Metric Cups
  • 1 almonds
  • 1 walnut
  • 1 coconut (dry)
  • 1 cashew nuts
  • 1 soy milk
  • 1 dark chocolate
  • 1 jaggery (egg bun)
  • 1 almonds
  • 1 walnut
  • 1 coconut (dry)
  • 1 cashew nuts
  • 1 soy milk
  • 1 bittersweet chocolate
  • 1 jaggery (egg bun)

Method

Dark-Cho Bread Pudding is a community recipe submitted by RobinK and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Ground the dry fruits, but not to powdery.
  • Mix the egg and jaggery, use a grinder or blender for better mixing – PASTE 1
  • Heat the soya milk, and add the dark chocolate, and stir consistently – PASTE 2.
  • Take 3 fresh buns, pinch into small pieces and put it in a casserole, and add half of the grounded nuts – BUN MIXTURE.
  • Mix the remaining nuts with PASTE 1 & 2 and mix well, I will call it MIXTURE - 1. Now pour the MIXTURE 1 slowly to the BUN MIXTURE, let the bun absorb the milk and chocolate, leave it aside for 10 mins. Now poke with a fork, and mix well.
  • Put the casserole in a pressure cooker and whistle twice.
  • The pudding is ready to be serve hot. Or, let the pudding cool down, and add some whip cream and serve cold.
  • Toppings with roasted cashew nuts and raisins.
  • Ground the dry fruits, but not to powdery.
  • Mix the egg and jaggery, use a grinder or blender for better mixing – PASTE 1
  • Heat the soya milk, and add the bittersweet chocolate, and stir consistently – PASTE 2.
  • Take 3 fresh buns, pinch into small pieces and put it in a casserole, and add half of the grounded nuts – BUN MIXTURE.
  • Mix the remaining nuts with PASTE 1 & 2 and mix well, I will call it MIXTURE - 1. Now pour the MIXTURE 1 slowly to the BUN MIXTURE, let the bun absorb the milk and chocolate, leave it aside for 10 mins. Now poke with a fork, and mix well.
  • Put the casserole in a pressure cooker and whistle twice.
  • The pudding is ready to be serve hot. Or, let the pudding cool down, and add some whip cream and serve cold.
  • Toppings with roasted cashew nuts and raisins.
  • Additional Information

    As I don't eat diary products, I know will add more flavour if you add cream and butter.

    As I don't eat diary products, I know will add more flavour if you add cream and butter.

    Tell us what you think