Directions

1Place sultanas and brandy or apple juice in a small ramekin dish and set aside to infuse.

2In another bowl, add the cornflour with a dash of plant-milk and mix to make a smooth paste.

3In a medium sized saucepan add the plant-based milk, cream, sugar, vanilla, lemon zest, and finely grated nutmeg and then stir in the cornflour paste. Place saucepan on the stove top on medium-low heat, and stir constantly until the custard has thickened a little and then set aside until needed.

4Butter the baking dish with plant-based Nuttelex.

5Butter each side of the bread. Then cut each slice into quarters and then layer into your pudding dish scattering with the infused sultanas as you go ... repeat until your dish is two-thirds full. Next, pour two-thirds of the custard over the bread and set aside for 30 minutes.

6Pre-heat a fan forced oven to 160C or 180C for a conventional oven.

7Top the pudding with the remaining bread pieces and then pour over the remaining custard. Sprinkle the top of the pudding with raw or Demerara sugar. Then place in a baking tray with a folded tea-towel under the pudding.

8Next, pour the boiling water from the kettle into the baking tray to create a bain-marie- you want it to fill your baking tray about half way. Bake the pudding for 35-45 mins until the top is crispy and golden brown. 10 mins before your pudding is fully baked check on the topping and if it needs more crunch add another spoonful of sugar. Serve with strawberries and extra plant-based cream.

9Serve with strawberries and extra plant-based cream.