zesty bread and butter pudding

Recipe from Five Ingredient Vegan by Katy Beskow (Quadrille, £15) Photography © Luke J Albert.

This traditional British pudding is delicious, comforting and warming on a cold winter’s day. There’s no need to use vegan butter on the bread, as the vanilla–marmalade custard absorbs and moistens it beautifully.

Serves 6-8

800ml (28fl oz) vanilla soya milk

4 tbsp cornflour (cornstarch)

6 tbsp thick-cut marmalade

8 thick slices of white bread,

cut diagonally into quarters

4 tbsp sultanas (golden raisins)

Vanilla-flavoured soya milk can be found in most supermarkets and health-food stores.

Heat the vanilla soya milk in a pan over a low–medium heat until hot but not boiling.

Spoon in the cornflour and use a balloon whisk to mix until combined.

Continue to cook for 8–10 minutes until thickened, whisking frequently.

Stir in the marmalade and cook for a further minute.

Preheat the oven to 180°C/350°F/gas mark 4.

Arrange the quarters of bread in a deep baking dish, allowing them to overlap.

Sprinkle the bread with the sultanas.

Pour over the hot vanilla–marmalade custard, then leave to stand for 10 minutes to allow the bread to absorb some of the custard.

Bake in the oven for 35–40 minutes until golden and bubbling at the corners.

Serve hot.

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