My son and I have problems digesting dairy, so this dairy-free pudding recipe that my wife
drummed up has become a firm favourite.
- 75g raisins
- 37.5g caster sugar
- 5-6 slices of bread
- 50g non-dairy margarine
- 1 tbsp demerara sugar for sprinkling
- 350ml Oatley
- 2 eggs
- Seeds from 1/2 vanilla pod
Use a little of the margarine to grease a 2-litre pyrex dish. Gently melt the rest of
the margarine in a pan. Once melted, set aside to cool. Meanwhile, mix raisins and caster sugar.
Cut off the crusts of the bread, and cut into broad strips. Dip strips of bread into
the melted margarine and use them to create three layers in the dish: margarine side down for the
bottom two layers—up for the top. Sprinkle the sugar and raisin mixture evenly between
Mix Oatley, eggs and vanilla seeds to form a custard. Pour the custard into the dish;
make sure to fill all the nooks and crannies.
Sprinkle demerara suger on top & let the pudding soak for 30 minutes.
Cook in oven at 180 Centigrades for 35–40 minutes.