Vegan bread & butter pudding

                    A vegan twist on a British classic

                    Vegan bread & butter pudding

                    Vegan bread & butter pudding

                    Serves 10
                    Cooks In1 hour
                    DifficultyNot too tricky
                    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
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                    • 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
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                    1. 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.
                    2. 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.
                    3. 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.
                    4. 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.
                    5. 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.