Online Shop closed until further notice

Due to the Covid-19 (Coronavirus) outbreak in the UK we have taken the decision to temporally close our online shop effective immediately, 30th March 2020. Until now our shop has remained available, but the orders we have been receiving have been significantly lower than normal.

While we are just a small, home business between myself and my fiancé, we have decided to take this decision now in the hope that we can help to remove some of the unnecessary work put into the postal service here in the UK and around the world.

We hope to resume normal service as soon as possible when the situation begins to return to normal. We hope all our customers, both old and new remain safe in this worrying time.

Shop Price Increase
From 6th April 2020 prices in the shop will increase slightly, this is due to production costs and card processing fees increasing.
Bread & Butter Pudding
Bread & Butter Pudding

Bread & Butter Pudding

Posted On: 5th December 2014
Recipe By: Alison Wheatley

Back to Recipe list
Bread and butter pudding has always been one of my favourites, a classic British dish I used to enjoy pretty much every week with my grandparents. It's a perfect recipe for using up stale left over bread and this version has been made dairy free too. Gluten free bread works well in bread and butter pudding as it is more dry than regular bread.

This recipe is...

Dairy FreeDairy Free


3 slices white bread
Roughly 30g dairy free spread
60g dried mixed fruit
25g sugar
150ml soya milk
100ml soya cream
1 egg
1tsp nutmeg

Preparation Time: 15 Mins
Cooking Time: 35 Mins
This recipe makes 2 servings

This recipe is free from...

Tree Nuts


1. Thickly spread both sides of the bread with dairy free spread, either soya or sunflower, and cut into halves diagonally (into triangles),you can either cut off the crusts at this point or leave them on depending on personal preference.

2. In a bowl mix together the sugar and dried fruit.

3. Sprinkle some of the fruit sugar mix into the bottom of a ovenproof dish.

4. Place the bread triangles into the dish leaning against either other, sprinkling some of the sugar and fruit between each slice.

5. Once all the slices have been layered sprinkle the rest of the sugar mix over the top.

6. In a jug, mix together the soya milk, cream and egg. Pour the mix over the top of the bread.

7. Gently press down the bread to help it absorb the egg solution, and then sprinkle the nutmeg on top.

8. Let the pudding sit for 10-15 minutes to absorb the solution a little, then place in the oven on gas mark 5 for about 20 minutes or until the egg is cooked and the top is nicely browned.

Soya spread can be replaced with normal margarine, soya cream with single cream and soya milk with semi skimmed milk if dairy free is not required

Nutritional info per serving


Your Comments

There's no comments on this Recipe, why not leave one?

Submit a Comment

Want to leave a comment on this Recipe? Feel free to join the discussion!

Search Recipes

Looking for something specific? Search our recipes using the form below.

Sign up for our Newsletter

Enter your email address below to get our fortnightly newsletter sent straight to our inbox!