Homemade (vegan) Bread & Butter Pudding

Forget gourmet desserts, most people in England enjoy a childhood-nostalgic pudding! Here are some plant-based updates on traditional teatime treats, serve with vegan ice-cream or custard.

This recipe for Bread and Butter Pudding (The Veg Space) is a vegan take on one of England’s favourite traditional desserts, and is a great way to use up leftover bread that’s gone a bit stale.

The ingredients are soaked in vegan custard, then topped with demerara sugar. You can even soak dried fruits in sherry or brandy (or fruit juice for a no-alcohol version).

For tinned foods, fully remove lids (put inside) or pop ring-pulls back over holes (and pinch top opening closed) before recycling, to avoid wildlife getting trapped.

For tinned foods, rinse then remove lids (pop in cans) or pop ring-pulls back over holes. Pinch or flatten cans, to stop wildlife getting trapped.

This zesty bread & butter pudding is from Katy Beskow’s delightful recipe book Five Ingredient Vegan. It uses ready-made vegan custard and marmalade to greatly simplify the recipe.

This vegan bread pudding (Heartful Table) is a delightfully stodgy pudding, created and adapted by a Croatian chef.

Tips for Good Vegan Bread and Butter Pudding 

• Avoid breads with heavy seeds or thick crusts.
• Coconut sugar gives a nice molasses taste.
• Toast the bread first, to prevent a soggy pudding.
• Don’t oversoak before baking (to avoid a mushy pudding)
• Use a shallow baking dish to encourage even baking.