September 17, 2020
Here's a fantastic Asian twist on an English classic- Bread and Butter Pudding using with Pandan Kaya (Coconut Jam) and Gula Melaka (Palm Sugar).
Plant based Nuttelex for buttering the bread
3 mini bread sticks cut into 2cm (1") discs
340 g kaya (if using coconut strips in syrup coconut sport string - blend half the jar & mix with the other half to make a jam consistency with junks)
1/2 tsp vanilla paste pinch salt
1Grease the cake tin or baking dish.
2Spread the plant based Nuttelex on each side of the sliced bread discs.
3Arrange and line the bread on the base of the cake tin.
4Spread the kaya over the bread and then cover with another layer of bread discs.
5Repeat with alternative layers of bread and kaya until you reach the top of the cake tin, arranging the top layer in a nice pattern.
6Place on a baking tray.
7Put the coconut milk, coconut cream together in a saucepan and bring to a gentle boil.
8Whisk the eggs, vanilla paste, mixed spice and salt together.
9Gently whisk the hot coconut milk and cream mix over the egg mix and pour over the bread and butter pudding
10If a lot of the custard mix comes out at the bottom, simply scoop into another dish and keep pouring over the pudding.
11Press down lightly so all the bread comes into contact with the liquid.
12Sprinkle the pudding with the chopped gula melaka.
13Leave the pudding to sit for 15 minutes, to hydrate the bread. Letting the pudding sit before baking is essential, to make sure the custardy liquid hydrates the bread sufficiently. You can leave it for up to 45 minutes.
14Preheat the oven to 180C.
15Bake for 30-40 minutes, until the custard is just set and the pudding is golden brown and the gula melaka is melted.
16Plate and Serve!