Fruity Coconut Bread and Butter Pudding

Servings: Serves: 6

Nutritional Information:

Per serving (261g)

Calories 434, Fat 18g, Saturates 14g, Carbohydrate 67g, Sugars 40g, Fibre 3g, Protein 6.6g, Salt 0.56g


Ingredients

For the fruit compote

For the custard

400ml (14fl oz) tin
240ml (1 cup)
100g (1/2 cup)
1 tbsp
Water

For the pudding

Method

1

Preheat the oven to 180°C/355°F/Gas 4. To make the compote add the fruit and sugar to a saucepan over a medium heat and cook for about 15 minutes, until the fruit is cooked down and the mixture is thick. Set aside to cool.

2

For the custard, mix the coconut milk, soya milk and caster sugar in a saucepan and bring to a slow boil. Mix the cornflour and water together and slowly pour into the mixture whilst whisking, until the custard thickens.

3

In a baking tray, layer the bread, compote and desiccated coconut, then pour the custard over the bread and allow to soak in for 30 minutes. Once the custard had soaked into the bread place in the oven and bake for 30 minutes.

4

Whilst the bread and butter pudding is baking, heat the apricot jam with the teaspoon of water, remove the pudding from the oven and brush the top with the warm jam. Return to the oven and bake for a further 10 minutes to glaze the top.

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