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