blood oranges, peeled and cut into segments
blood oranges, juiced
In a saucepan, heat everything over a low heat. Allow liquid to reduce by half until it’s a syrup like consistency (~22 mins). Set aside.
vanilla bean paste
In a saucepan, heat the soy cream and vanilla bean paste over low heat until hot.
Whisk cornflour with the non-dairy milk. Add into saucepan. Whisk the mix constantly until thick and creamy (~4 mins).
fruit loaves, sliced into 20 pieces
brown sugar, for sprinkling
Preheat oven to 180°C. Butter up fruit loaves slices and spread some orange marmalade.
In a 9×9” baking dish, create the first layer with bread slices. Sprinkle over half of the dried peel.
Pour the most of the custard over the first layer of bread slices. Add some orange syrup.
Lay the rest of the bread slices on top. Fill in gaps with custard and syrup. Sprinkle of the rest of the dried peel.
Sprinkle brown sugar then place the pudding into the oven for 35 minutes. Once baked, let it stand for 20 minutes. Serve with vegan cream.