Ingredients
- 100 g margarine, (suitable for baking)
- 1 orange, zest only
- 8-10 slices of the Healthy Loaf Cottage loaf
- ½ cup diced apricots
- ½ cup sultanas
- 5 tablespoons quality apricot jam
- ½ teaspoon of ground cinnamon
- ½ teaspoon of ground ginger
FOR THE CUSTARD:
- 1 vanilla pod
- 800 ml of your favourite dairy or non-dairy milk
- 5 tablespoons cornflour
- 75g (just under ¼ of a cup) caster sugar
Method
- Preheat the oven to 180ºC
- Combine margarine, cinnamon, ginger and orange zest in a bowl.
- Use a small amount of margarine to grease your ovenproof dish, then spread the remaining margarine onto the bread.
- Halve the bread slices diagonally or as required to fit into your ovenproof dish, then place roughly a third into the dish in a single layer. Roughly chop your apricots and scatter a third into the dish along with a third of the sultanas.
- Cover with another layer of bread, spread ½ of the remaining dried fruit, then cover with the rest of your gluten free bread.
- Set aside, reserving the remaining dried fruit for later.
- To make the custard, halve the vanilla pod lengthways and scrape out the seeds.
- Add the seeds to a medium saucepan with the remaining custard ingredients and 400ml of water. Whisk well until smooth and combined, then place over a medium–low heat. Simmer gently for 6 to 8 minutes, or until the custard is almost boiling and coats the back of your spoon, whisking continuously.
- Pour the custard over the bread then scatter the remaining dried fruit on top.
- Leave to soak for around 20 minutes, then place in the hot oven for 25 to 35 minutes, or until lightly golden and starting to set.
- Meanwhile, gently warm the apricot jam in a pan over a low heat.
- Once the pudding is ready, brush over the warm apricot jam, then return to the oven for a further 5 minutes, or until golden and sticky.
- Allow to cool slightly and serve with soy ice-cream and fresh fruit
(adapted from http://www.jamieoliver.com/recipes/bread-recipes/vegan-bread-butter-pudding/)
