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.
Enjoyed this recipe?
also try…
banh mi with quick pickles
Banh mi are Vietnamese-style sandwiches, served hot with crispy tofu, savoury nutty spread and pickled vegetables. This version is easy to make at home, and is the perfect weekend lunch to enjoy with family and friends.
moroccan chickpea and squash traybake
All the flavours of the Middle East, with little effort! This traybake is simple, filling and hearty, packed with chickpeas, apricots and pistachios. Serve with toasted pittas and a bowl of smooth houmous.
limoncello panna cotta
Simple, refreshing and perfectly balanced, this dessert is the ideal option to follow a heavy meal.
