Nut milk and soya custard work really well in this tasty dairy-free take on a traditional pudding.
Suitable for Vegetarians | Dairy-free
Prep time 45 minutes
Cook time 1-1¼ hours
- 250g dried mixed fruit
- Juice and grated zest of 1 small orange
- Grated zest of 1 small lemon
- 225g sliced white bread
- 275ml unsweetened almond * or hazelnut milk *
- 50g dairy-free sunflower spread
- 90g muscovado sugar
- 2 tsp mixed spice *
- 1 large egg, beaten
- 1 tbsp demerara sugar
- Whole nutmeg *
- Soya custard * or cream * to serve, if liked
* Available at Holland & Barrett
Nutrients per serving:
Put the dried fruit in a bowl and stir in the orange juice and both zests. Set aside.
Tear up the bread into small pieces and put in another bowl. Add the nut milk and set aside for 30 minutes to soak up the milk thoroughly. Heat the oven to 180ºC/160ºC fan/gas mark 4.
Gently melt the sunflower spread, then mix in the sugar, mixed spice and egg. Add this mixture to the soaked bread, and then stir in the soaked fruits. Mix well.
Pack the whole lot into a dish measuring about 20cm square and sprinkle the demerara sugar over, plus a good grating of nutmeg. Put in the oven for 1-1¼ hours until well browned on the top with just a slight wobble. Serve warm or cold with soya custard or cream.
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