Bread and Butter(less) Pudding
Bread and Butter(less) PuddingServes: 4-6 people Prep Time: 20 Minutes + Resting Time Cooking Time: 30 Minutes
Our take on this pudding classic is dairy-free, cane-sugar free and absolutely delicious.
Put the Coco Quench and coconut cream in a small pan with the vanilla pod and seeds. Bring to a simmer, then turn off the heat, add the lemon zest and allow to cool.
Meanwhile, halve bread lengthways and scatter 1/3 of the currants into a lightly greased 1-litre capacity dish. Arrange the bread in overlapping rows in the dish, scattering the remaining currants between each row.
Beat the eggs together with the Rice Malt Syrup until well combined, then remove the vanilla pod from the milk mixture and add it to the egg mixture, beating until mixed. Pour the mixture evenly over the bread slices and leave to stand for the bread to absorb the mixture, around 1 hour.
Preheat oven to 180ºC. Bake pudding in the oven until the top is golden and the custard is firm. Serve immediately or at room temperature.