WHAT’S HOT
B LU E B E R RY ‘ B R E A D AND BUTTER’ PUDDING Serves 6 V DF Takes 40 mins, plus soaking Cost per serve 77p
PAG E7
1 tsp vegetable oil, for greasing 10 slices Danish white bread 150g fruit jam, such as blueberry or blackberry 1 x 150g pack blueberries ½ lemon, zested 4 eggs
560ml soya milk 3 tbsp honey 1 tsp vanilla extract 1 tsp ground cinnamon dairy-free cream or dairy-free ice cream, to serve
1 Preheat the oven to gas 5, 190°C, fan 170°C. Grease a 1ltr ovenproof dish. 2 Spread each slice of bread with the jam, then cut each slice in half to make triangles. Arrange the bread triangles in the baking dish, in 2 lines, jam side down, scattering with the blueberries and lemon zest as you go.
3 Whisk together the eggs, milk, honey, vanilla and cinnamon. Pour half of this custard mixture over the bread and allow it to soak in for 10-15 minutes. Pour over the remaining custard just before baking. 4 Bake for 25-30 minutes, or until golden brown and puffed up. Serve with dairyfree cream or ice cream, if you like. Each serving contains Energy
Fat
Saturates
1163kJ 276kcal 14%
7g 10%
2g 8%
Sugars
Salt
26g 0·6g 29% 10%
of the reference intake. See page 106. Carbohydrate 44g Protein 11g Fibre 3g
RECIPES JEN BEDLOE PHOTOGRAPHY TOBY SCOTT FOOD STYLING SUE HENDERSON PROP STYLING REBECCA NEWPORT
Sweet, comforting – and dairyfree, too
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