Winter is almost upon us in Australia and when it gets cold my body tells me carbohydrates are the only way to go. Who am I to say no? This recipe is an old time favourite that my Mum used to cook for us when we were teeny tiny. I have modified her recipe just slightly to make it completely vegan but the majority of the recipe is all her doing. The smell of cinnamon, sultanas and baking bread take me back to when I was a little girl and I would hang around in the kitchen waiting to hear the clatter of plates, knowing that the pudding was almost about to be served. My Mum’s (now not so) secret signature on this dish is the thick lashings of apricot jam she spreads on just before the pudding finishes cooking. It packs an extra punch of sweetness and gives the pudding a mouth-watering shiny glaze.
This guy is best served warm on its own or with a little dairy-free milk drizzled over the top. I also like to eat the pudding cold, out the dish the next day, standing at the kitchen bench in my
underwear, I mean fully clothed.
This recipe is my contribution to Virtual Vegan Potluck May 2013.
What goes in:
2 tablespoons chia seeds (these replace the eggs that are normally used. If you are not vegan you can replace this ingredient with 2 eggs)
6-8 slices of bread
2-3 tablespoons of dairy free margarine (we like Nuttelex)
500-750ml of dairy free milk (we like Bonsoy)
4 tablespoons of raw sugar
1/4 cup of sultanas or currants
1 vanilla bean pod (optional)
Lightly grease an oven proof dish.
Place the chia seeds into a small bowl and add 6 tablespoons of water. Allow to sit for 15 minutes.
Cut the bread diagonally into triangles and spread both sides of the bread pieces with thick margarine.
Layer half the bread triangles on the base of the dish. Sprinkle 1-2 tablespoons of raw sugar over the bread. Sprinkle with cinnamon and half of the sultanas.
Layer the rest of the bread over the top. Sprinkle with 1 tablespoon of raw sugar, cinnamon and the remaining sultanas.
In a bowl add the chia seed mixture into 500ml of milk. Then gently pour the milk mixture over the bread. Set the pudding aside for 30 minutes to allow the bread to soak up the milk.
Preheat your oven to 180 degrees Celsius.
Once the bread has had time to soak, if there is no milk left, gently tip over another 100-250ml depending on how much liquid was absorbed. The amount of liquid you will need will largely depend on the thickness of your bread. I used very thick slices so needed the full 750ml of liquid.
Sprinkle the top of the pudding with the remaining sugar and some more cinnamon.
Place in the oven and bake for 20 minutes or until the pudding is just beginning to go slightly gold on top.
Remove from the oven, gently spread apricot jam over the top and then place back into the oven for another 5 minutes. Serve alone or with vegan ice cream or dairy free milk drizzled over the top.
Optional step: to give the pudding a delicious vanilla flavour, place a vanilla bean pod into the milk and allow to sit overnight. The longer you let it sit, the stronger the flavour will be. Vanilla beans are expensive so this is a great way to use up the empty pod if you’ve already used the beans for something else.
Ready for more delicious Virtual Vegan Potluck surprises?