zesty bread and butter
zesty bread and butter

Zesty bread and butter pudding


January 22, 2020

This traditional British pudding is delicious, comforting and warming on a cold winter’s day. There’s no need to use vegan butter on the bread, as the vanilla–marmalade custard absorbs and moistens it beautifully.

  • Yields: Serves 6-8


800ml vanilla soya milk

4 tbsp cornflour (cornstarch)

6 tbsp thick-cut marmalade

8 thick slices of white bread, cut diagonally into quarters

4 tbsp sultanas (golden raisins)


1Preheat the oven to 180°C/350°F/gas mark 4.

2Heat the vanilla soya milk in a pan over a low-medium heat until hot but not boiling.

3Spoon in the cornflour and use a balloon whisk to mix until combined.

4Continue to cook for 8-10 minutes until thickened, whisking frequently.

5Stir in the marmalade and cook for a further minute.

6Arrange the quarters of bread in a deep baking dish, allowing them to overlap.

7Sprinkle the bread with the sultanas.

8Pour over the hot vanilla-marmalade custard, then leave to stand for 10 minutes to allow the bread to absorb some of the custard.

9Bake in the oven for 35-40 minutes until golden and bubbling at the corners.

10Serve hot.

Vanilla-flavoured soya milk can be found in most supermarkets and health-food stores.


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