Blood Orange Bread & Butter Pudding by Gaz Oakley



SERVES 6-8PREP COOK 1h 10m

Credit: Gaz Oakley

blood orange dressing

5

blood oranges, peeled and cut into segments

5

blood oranges, juiced

6tablespoons

castor sugar

1

star anise

  1. 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.

custard

2cups

Creamy Oat

1teaspoon

vanilla bean paste

½cup

Oat Drink

5tablespoons

icing sugar

tablespoons

cornflour

  1. In a saucepan, heat the soy cream and vanilla bean paste over low heat until hot.

  2. Whisk cornflour with the non-dairy milk. Add into saucepan. Whisk the mix constantly until thick and creamy (~4 mins).

2

fruit loaves, sliced into 20 pieces

4tablespoons

European Style Cultured Vegan Butter

6tablespoons

orange marmalade

3tablespoons

brown sugar, for sprinkling

Creamy Oat

1/2cup

dried peel

  1. Preheat oven to 180°C. Butter up fruit loaves slices and spread some orange marmalade.

  2. In a 9×9” baking dish, create the first layer with bread slices. Sprinkle over half of the dried peel.

  3. Pour the most of the custard over the first layer of bread slices. Add some orange syrup.

  4. Lay the rest of the bread slices on top. Fill in gaps with custard and syrup. Sprinkle of the rest of the dried peel.

  5. 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.