The one you've been waiting for! Few desserts say comfort in winter more than a bread and butter pudding, and this one is made for vegans, using plant-based milk, vegan marmalade, and, of course, vegan bread and butter.
8 slices of stale vegan bread
100g vegan butter
Zest of 1 orange
1 large pinch of ground cinnamon
1 large pinch of ground nutmeg
1 large pinch of ground ginger
100g apricots, roughly chopped
5 tablespoons vegan marmalade
500ml plant-based milk
3 tbs cornstarch
3 tbs sugar
Preheat oven to 180 degrees C.
Combine butter, orange zest, cinnamon, nutmeg and ginger in a bowl. Use a small amount to grease a medium baking dish, then spread the remaining onto each slice of bread.
Place several slices of bread to form a base layer in the dish. Scatter 1/3 apricots and sultanas over the top. Add a second layer of bread, scatter with 1/3 dried fruit, then cover with the reamining bread slices. Set aside, reserving the remaining 1/3 dried fruit.
To make the custard, combine milk, cornstarch, sugar and water in a pan. Whisk well until smooth, then place over a medium–low heat. Simmer for 6 to 8 minutes, or until the custard is almost boiling, whisking continuously.
Pour the custard over the bread and top with remaining dried fruit. Leave to soak for around 25 minutes, then place in the preheated oven for 30 to 35 minutes, or until golden and starting to set.
Warm the marmalade in a pan over a low heat. Once the pudding is ready, brush the top with warm marmalade, return to oven for 5 minutes, or until golden and sticky.
Cool slightly for 10 minutes. Serve warm.