Bread and Butter Pudding
The traditional British pudding has had a delicious facelift in this recipe contributed by Robyn from Mrs D plus 3. Robyn is British and lives in Sydney, Australia. This version uses the coconut versions of milk, cream and sugar, which means you can easily convert it to being dairy free if you choose to use a dairy-free spread in lieu of butter. The traditional version has sultanas scattered over the top, so feel free to add them if you wish!
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Dairy
Preparation Time 1 hour 30 minutes
Cooking Time 30-40 minutes
Can be frozen
- dried apricots - 120g
- almonds - 60g, raw
- bread - 8 slices, wholemeal
- butter - 20g (*can substitute with non-dairy spread if required)
- coconut cream - 100g
- coconut milk - 400g
- salt - pinch
- eggs - 2
- vanilla - 1 tsp, extract
- coconut sugar - 100g
- cream - or ice-cream for serving (*can use dairy-free)
- Add the apricots (120g) and the almonds (60g) to the bowl. Chop Speed 6 / 4 seconds. Set aside.
- Butter the bread and cut them into quarters (in triangles).
- Add the coconut cream (100g), coconut milk (400g), salt (pinch), eggs (2), vanilla (1 tsp), sugar (only 80g) and butter (only 15g) to the bowl.
- Program 7 minutes / 90C / Speed 4.
- While the custard is cooking, layer half of the bread on the bottom of an oven proof baking dish. Make sure they are nicely overlapping.
- Sprinkle half the almond and apricot mix over the bread.
- Pour half of the custard on top and leave it to sit for 30 minutes to make sure the bread has absorbed all the custard.
- Add the second layer of bread, followed by the second half of the apricot and almond mix.
- Pour the remainder of the custard over the top making sure everything is covered and then let it sit for a further 30 mins.
- Preheat the oven to 180 degrees when there is about 10 minutes to go.
- Sprinkle a layer of coconut sugar on top.
- Place the dish inside a larger oven tray half filled with boiling water and then pop it in the oven. This is to ensure that is does not dry out while it is cooking.
- Bake for 30-40 mins or until golden brown on top and the custard has started to set.
- Serve up hot with either cream or ice-cream and another sprinkle of coconut sugar.