Lucy's Spiced Fruit Bread and Butter Pudding (gf,v)

This vegan bread and butter pudding is the perfect way to give your Lucy’s loaf a second life. Inspired by generations of make-do home cooking, bread and butter pudding was created to waste nothing and turn yesterday’s bread into a comforting treat. Made with Lucy’s Gluten Free The Fruity One, this recipe has a delicate hint of Easter spice and is generously loaded with sultanas, dried apricots, cranberries, and mixed spices. Served warm, it pairs perfectly with creamy Greek-style coconut yoghurt — our favourite is from local Raglan Food Co. for a fresh, tangy finish.

Pudding Ingredients:

Lucy’s Gluten Free The Fruity One, stale or lightly toasted, sliced
Dairy-free margarine, for spreading
Zest of 1 orange
Pinch of ginger
Pinch of cinnamon
200 g chopped dried fruit (sultanas, dried apricots, cranberries, or your choice)

Vanilla custard Ingredients:

800 ml unsweetened dairy-free milk (soy works well)
6 tablespoons golden caster sugar
5 tablespoons cornflour
2.5 teaspoons vanilla extract

Method:

1. Preheat the oven to 180°C and lightly grease a medium ovenproof dish.

2. In a small bowl, mix the dairy-free margarine with the zest of an orange, ginger, and cinnamon.

3. Spread margarine over the slices of fruit bread (both sides). Arrange a layer in the base of the dish, scatter over some chopped dried fruit, then repeat to create 2–3 layers, finishing with dried fruit on top.

4. In a bowl, whisk together the dairy-free milk, sugar, cornflour, and vanilla extract. Gently heat over medium heat, stirring constantly, until the mixture thickens and reaches just below boiling, about 6–8 minutes.