I love a good bread and butter pudding, the bakery I used to work in when I was 15 (my first job) sells the most amazing thick slices of bread and butter pudding as a cake and it is incredibly rich and indulgent. I wanted mine to be abit more of a dessert that you would serve with custard but still with that lovely rich flavour.
Bread and butter pudding is incredibly frugal and great for using up dried fruits, ripe bananas and day or two old bread. It’s also extremely versatile and therefore by keeping the basic principle of the dish (bread, butter and custard) but adding your own twists (jam, marmalade, berries, nutmeg, fruit loaf) you can create a different pudding every time.
This recipe is another 17th century classic, although the concept of soaking stale bread and mixing it with fruits or meats so that is is once again enjoyable has been around a lot longer. Once the ‘middle classes’ and even a lot of the poor could afford items such as sugar, eggs and cream the classic recipe as we know it today was developed and cemented into British history.
My recipe was adapted from the BBC bread and butter pudding recipe
Dairy Free, Gluten Free, Vegan
8-10 slices Gluten Free White bread (mine were quite small so I used 10)
Vegan Butter (I used pure sunflower)
1 Large BananaLarge handful Dried fruits such as chopped dates, raisins or cranberries
1 tspn Cinnamon
400ml Almond Milk (or dairy free milk of your choice)
2 eggs worth of Orgran Egg replacer or your own choice of egg replacer
25g brown sugar (or use maple syrup to sweetnen the mixture)
Preheat the oven to 180c
Cut the crusts off the bread and then spread butter on one side and slice in half into triangles. Layer the slices up in a baking dish so that the ‘peaks’ of the triangles stick upwards.
Slice the banana and slot the pieces inbetween the slices of bread.
Scatter your dried fruit over the top and sprinkle over the cinnamon.
In a jug mix together your sugar (or syrup), milk and egg replacer and whisk until abit thicker then pour it over the bread and leave it to soak for 30 minutes.
Sprinkle over a touch more sugar and cinnamon to give a bit of a crunch and then bake in the oven for 30 minutes.
This is my penultimate recipe for my Vegan MoFo “British Classics made Vegan” theme. I had so many ideas so I have a feeling you will be seeing a bit more British food making an appearance. There are some recipes I needed a little more time for and there are plenty that I simply didn’t get around to cooking.
If I missed any of your favourite British recipes please let me know!!