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