Vegan bread & butter pudding

Name: Vegan bread & butter pudding
Total time: 1 h
Yield: 10
Cuisine: british
Ingredients: 100 g dairy-free margarine (suitable for baking); 1 large pinch of ground cinnamon; 1 large pinch of ground ginger; 1 orange zest of; 10 thick slices of quality stale bread; 100 g apricots; 100 g sultanas; 5 tablespoons quality thick-cut marmalade; 1 vanilla pod; 800 ml organic soya milk unsweetened; 5 tablespoons cornflour; 6 tablespoons golden caster sugar

A vegan twist on a British classic

“Lovely and soft in the middle while crisp and golden on top, this really is comfort food at its best ”

Serves 10

Cooks In1 hour

DifficultyNot too tricky

Bread Christmas Dinner Party Easter treats British Fruit

Nutrition per serving

Calories 292 15%
Fat 8.1g 12%
Saturates 1.6g 8%
Sugars 31.3g 35%
Salt 0.7g 12%
Protein 5.9g 12%
Carbs 52.1g 20%
Fibre 2g -

Of an adult's reference intake

Tap For Method

Ingredients

100 g dairy-free margarine , (suitable for baking)
1 large pinch of ground cinnamon
1 large pinch of ground ginger
1 orange , zest of
10 thick slices of quality stale bread
100 g apricots
100 g sultanas
5 tablespoons quality thick-cut marmalade
For the custard:
1 vanilla pod
800 ml organic soya milk , unsweetened
5 tablespoons cornflour
6 tablespoons golden caster sugar

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients

Method

Preheat the oven to 180ºC/350ºF/gas 4. Combine the margarine, cinnamon, ginger and orange zest in a bowl. Use a small amount to grease a medium ovenproof dish (roughly 20cm x 25cm), then spread the remaining margarine onto the bread.
Halve the bread slices diagonally, then place roughly a third into the dish in a single layer. Roughly chop the apricots, then scatter a third into the dish along with a third of the sultanas. Cover with another layer of bread, scatter with more dried fruit, then cover with the remaining bread. Set aside, reserving the remaining dried fruit for later.
To make the custard, halve the vanilla pod lengthways and scrape out the seeds. Add the seeds to a medium pan with the remaining custard ingredients and 400ml of water. Whisk well until smooth and combined, then place over a medium–low heat. Simmer gently for 6 to 8 minutes, or until the custard is almost boiling and coats the back of a wooden spoon, whisking continuously.
Pour the custard over the bread then scatter the remaining dried fruit on top. Leave to soak for around 20 minutes, then place in the hot oven for 25 to 35 minutes, or until lightly golden and starting to set.
Meanwhile, gently warm the marmalade in a pan over a low heat. Once the pudding is ready, brush over the warm marmalade, then return to the oven for a further 5 minutes, or until golden and sticky. Allow to cool slightly, then tuck in.