Coconut Jam & Palm Sugar Pudding

Skip to

Overview

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).

Nuttelex Spread (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)
350 ml coconut milk
50 ml coconut cream
2 eggs
0.5 tsp vanilla paste pinch salt
0.25 tsp mixed spice gula melaka chopped
18cm (6") cake tin or baking dish

Grease the cake tin or baking dish.
Spread the plant based Nuttelex on each side of the sliced bread discs.
Arrange and line the bread on the base of the cake tin.
Spread the kaya over the bread and then cover with another layer of bread discs.
Repeat with alternative layers of bread and kaya until you reach the top of the cake tin, arranging the top layer in a nice pattern.
Place on a baking tray.
Put the coconut milk, coconut cream together in a saucepan and bring to a gentle boil.
Whisk the eggs, vanilla paste, mixed spice and salt together.
Gently whisk the hot coconut milk and cream mix over the egg mix and pour over the bread and butter pudding
If a lot of the custard mix comes out at the bottom, simply scoop into another dish and keep pouring over the pudding.
Press down lightly so all the bread comes into contact with the liquid.
Sprinkle the pudding with the chopped gula melaka.
Leave 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.
Preheat the oven to 180C.
Bake for 30-40 minutes, until the custard is just set and the pudding is golden brown and the gula melaka is melted.
Plate and Serve!