The cold is well and truly here, so it’s time to shed your summer skin and step into your winter layers. I can think of no better way to weather the worst of it than with a good book (from Wakefield Press, naturally), your fuzziest socks, and an exaggerated portion of a hot dessert. Give your muffin top a proper welcome to winter with this (vegan!) bread and butter pudding, featured alongside heaps of other great recipes in Divine Vegan Desserts by Lisa Fabry, available here.
250-300g good white bread, sliced thinly (about 6-8 slices)
¼c (50g) dairy-free spread
¼c (50g) sugar
½c (80g) raisins or sultanas
¼c chickpea (besan) flour
2 tbsp cornflour
2c (500mL) oat, rice or soy milk
Oven 180˚C/350˚F/Gas 4
1. Grease a glass or ceramic baking dish, about 20cm x 20cm (8” x 8”)
2. Spread each slice of bread thickly with dairy-free spread, reserving a little spread for the top. Cut each slice into four triangles.
3. Place a layer of bread slices, spread side up, in the bottom of the dish, cutting pieces to fit in the gaps. Sprinkle with a tablespoon of sugar and about half the raisins or sultanas.
4. Cover with another layer of bread, another tablespoon of sugar and the rest of the dried fruit.
5. Finish with a layer of bread, overlapping the slices so that the points of the triangles stick up a little – these corners should turn brown and crispy.
6. Mix the chickpea flour and cornflour in a large jug or bowl. Gradually whisk in the milk. Pour the mixture evenly over the bread slices.
7. Put in the fridge for 30 minutes to an hour to allow the bread to soak up some of the liquid.
8. Sprinkle the rest of the sugar on top of the pudding and dot with the remaining dairy-free spread.
9. Bake for 30-35 minutes, until crisp and golden brown.
And that’s it! Wait for it to cool to a safe temperature so as to not burn your tongue (I learned that one the hard way), then grab a spoon and kick back. Or share it with friends and family. You know, whichever.