Chocolate-and-hazelnut bread-and-butter pudding
- 50g hazelnuts
- 5 tbsp cornflour
- 400ml oat milk
- 150ml plant-based whipping cream
- 1 tsp vanilla extract
- 30g icing sugar, plus extra to serve
- 50g plant-based butter
- 3 tbsp cocoa powder
- 200g vegan dark chocolate, roughly chopped
- 500g dry sliced bread, cut diagonally
- Vegan ice-cream, to serve
Heat the oven to 180C (160C fan)/350F/gas 4. Roast the hazelnuts in a tray for 10 minutes, until golden, then leave to cool.
To make the custard, tip the cornflour into a bowl, whisk in splashes of oat milk until it forms a thin paste, then tip into a saucepan. Add the rest of the milk, the cream, vanilla and icing sugar, set over a medium heat, and cook, whisking, for five to eight minutes, until thickened.
Blitz the nuts, butter and cocoa powder until smooth and creamy. Put a quarter of the chocolate in a glass bowl, and melt in 10-second bursts in a microwave or over a pan of lightly simmering water. Pour the melted chocolate into the nut mix and blitz again to make a thick, creamy butter.
Spread the butter thickly on one side of each slice of old bread, then use to line a 27cm x 21cm (or thereabouts) baking dish, overlapping the slices so the corners are exposed above the rim. Scatter with half the remaining chocolate, then pour the custard over the top. Scatter with the last of the chocolate and set aside to soak for 15-30 minutes.
Bake for 30-40 minutes, until golden brown, rest for five minutes, then dust with icing sugar and serve with ice-cream.