Who loves bread and butter pudding? Who hasn’t been able to eat it since becoming vegan? Who hasn’t been able to eat it since starting the gluten free diet? Would you believe me if I told you this pudding could be good for you?
Did you know you could make banana marmalade? OK, I will stop asking questions.
There isn’t any butter in this bread and butter pudding, and you won’t even miss it. Because the banana marmalade is thick and rich, there was no need for me to use any kind of vegan spread. For the custard I used a tub of organic soy yogurt, vanilla extract and lemon juice. I sprinkled a mixture of nutmeg, cinnamon and light muscovado sugar on top and I had the banana marmalade do the rest.
I’ve been going marmalade crazy the past fortnight. I made Seville orange marmalade, grapefruit marmalade and this banana marmalade which is the easiest to make of the lot.
Banana Marmalade (Makes approx 1.5 lbs)
1.5 lbs ripe bananas
1 juiced lemon
2 cups preserving sugar
1 sachet of pectin
Peel and slice bananas and put in a preserving pan.
Pour in the lemon juice and stir over a low heat for 5 minutes.
Slowly pour in the sugar and stir until dissolved.
Pour in the pectin.
Bring marmalade to a rolling boil and check temperature with a sugar thermometer to see if it has hit 220°F (105°C), setting point.
Once setting point is reached, take off of heat and cool down for 20 minutes.
Take out 2 jars and pour the banana marmalade in.
Banana Marmalade Bread and Butter Pudding
1 lb banana marmalade
8 slices gluten free white bread
2 tsp cinnamon
2 tsp nutmeg
2 tablespoons light muscovado sugar
250g organic soy yogurt (please make sure yogurt only consists of soybeans and water and selected live cultures)
2 tsp vanilla extract
splash of lemon juice
Cut crusts off bread.
Take four slices and place on the bottom of a square lasagna dish.
Spread some banana marmalade on top of each slice.
Mix the muscovado sugar with cinnamon and nutmeg in a separate bowl.
Sprinkle over the first layer of bread.
Cut the next four slices in half to make triangles.
Spread marmalade generously over each triangle.
Layer triangles on top of first bread layer.
Sprinkle the rest of the sugar/cinnamon/nutmeg mix over the top.
Make the custard by whipping the soy yogurt with the vanilla essence and lemon juice.
Pour custard over the top of bread and leave it to sit for 30 minutes.
Bake at 190°C (375°F) for 40 minutes.
The smell of this while it is baking is wonderful, and the taste of it when it is baked is even better.
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