Blood Orange Bread & Butter Pudding

Serves: 6-8

Cooks in: 70 minutes

Difficulty: 3/10

Can be gluten free

This recipe is a lovely British classic that I’ve veganised and put my own twist on. The blood oranges work so well with the custard. Traditional Bread & butter puddings are made with slightly stale bread, which is a great way of using it up.

Ingredients

2 Fruit Loafs (approx 20 slices)
4 tbs Vegan Margarine
6 tbs Orange Marmelade
1/2 cup/100g Dried Peel

Custard

2 cups/480ml Soy or Oat Cream
1 tsp Vanilla Bean Paste
1/2 cup/120ml Non Dairy Milk
5 tbs Icing Sugar

Blood Orange Dressing

5 Blood Oranges, peeled & cut into segments
Juice of 5 Blood Oranges
6 tbs Caster Sugar
1 Star Anise (optional)
3 tbs Brown Sugar, for sprinkling

Serve with

Vegan Cream

Method

First prepare the blood orange syrup. Add the segments, juice & sugar to a saucepan, then place it over a low heat. Allow the liquid to reduce by half until it’s a syrup like consistency, this should take 20-25 minutes.
Meanwhile, butter each piece of bread and spread some marmalade on each piece.
Lay one layer of bread slices into the bottom of a 9×9” baking dish & sprinkle over half of the dried peal.
Once the syrup is done, set it aside & pre heat your oven to 180 degrees C.
Now it’s time to make the custard, add the cream & vanilla to a saucepan, then heat over a low heat.
Whisk together the cornflour with the almond milk.
When the cream is hot, pour in the almond/cornflour mixture. Whisk the mix constantly for 3-4 minutes or until its thick & creamy.
Pour the majority of the custard over the first layer of bread slices, followed by some of the orange syrup.
Lay the rest of the bread slices on top then fill in any of the gaps with custard & syrup + a final sprinkle of the rest of the dried peel.
Sprinkle over the brown sugar then place the pudding into the oven for 35 minutes.
Once baked, leave the pudding stand for 20 minutes before eating.