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Cinnamon and orange bread and butter pudding recipe

Cinnamon and orange bread and butter pudding

Dessert needn’t be complicated. This simple vegan take on a bread and butter pudding is an all-round crowd-pleaser

See method
  • Serves 6
  • 1 hr plus soaking
  • 511 calories / serving

Ingredients

  • 100g dairy-free spread, plus extra for greasing
  • 1¼ tsp Schwartz Ground Cinnamon
  • 6 thick slices of bread (about 300g), halved diagonally
  • 250g fine-cut orange marmalade
  • sunflower oil spray
  • 2 oranges, 1 thinly sliced, 1 zested
  • 30g cornflour
  • 2 x 250ml cartons Oatly Creamy Oat, plus extra to serve (optional)
  • 30g caster sugar
  • pinch of turmeric (optional)
  • ¼ tsp icing sugar

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Each serving contains

Energy
2125kJ 511.0kcal
26%
Fat
23g
high33%
Saturates
4g
medium21%
Salt
0.8g
medium14%
Sugars
36g
high40%

of the Reference intake

Carbohydrate 70.0gProtein 5.2gFibre 3.2g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C and grease a 2ltr baking dish. In a bowl, mix the spread with 1 tsp Schwartz Ground Cinnamon and a small pinch of salt, then spread thinly over both sides of the bread, followed by the marmalade. Layer the bread in the baking dish as you go.
  2. Heat a griddle pan over a medium heat and spray with a little sunflower oil. Griddle the orange slices for 2-3 mins each side, until char lines appear. Nestle between the bread in the baking dish.
  3. Put the cornflour in a heatproof bowl and whisk with 100ml water; set aside. Pour the Oatly Creamy Oat into a saucepan with the sugar and warm over a low heat to until the sugar dissolves. Increase the heat slightly until it just starts to bubble. Pour half the mixture into the cornflour bowl, whisk well to combine, then pour back into the pan.
  4. Simmer for 2-3 mins, whisking often, until thickened slightly. Whisk in the turmeric, if using, then pour over the bread and set aside for 15 mins to soak.
  5. Bake for 35-40 mins, until puffed and golden. Leave to rest for 10 mins, then scatter with the orange zest. Mix the remaining Schwartz ground cinnamon with the icing sugar and dust over the pudding. Serve with extra Oatly Creamy Oat, if you like.

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