PETA's Guide to Compassionate Living

Chocolate Bread Pudding with Rum Sauce

5 Tbsp cocoa powder 1 Tbsp hot water 470 ml soya milk Egg replacer equivalent to 2 eggs 65 g sugar 1 ⁄ 8 tsp salt 3 tsp vanilla extract 320 g stale bread, torn into small pieces 230 g vegan butter, softened 130 g icing sugar 25 ml dark rum 1 ⁄ 4 tsp ground nutmeg Combine the cocoa powder with the hot water and mix until smooth. Add more water as needed. In a large bowl, combine the cocoa mixture, soya milk, egg replacer, sugar, salt, and 1 teaspoonful of the vanilla. Mix in the stale bread. Tip into a greased loaf pan.

Bake at 180°C for 1 hour.

Beat the vegan butter until light and fluffy.

Sift the icing sugar into the vegan butter, then add the rum, nutmeg, and remaining vanilla. Beat on high speed for 5 minutes. Pour over the pudding.

Serve warm. Makes 6 servings