Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

Gooey Bread & Butter Pudding

Gooey Bread & Butter Pudding
Gooey Bread & Butter Pudding


This is a classic dessert that we’ve made totally plant-based. It’s delicious with an amazingly creamy custard! 😊

It’s a perfect, easy pudding to whip together this festive season. Top with fresh berries to tie the whole dessert together! You could add chunks of dark chocolate to turn it into a chocolate bread & butter pudding. 🍫



  • 1 crusty white baton
  • 80g dairy free Flora
  • 60g sultanas
  • 60g pecans

For the custard

  • 3 tbsp maple syrup
  • 3 tbsp golden caster sugar
  • 1 tsp vanilla bean paste
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 600ml dairy free milk
  • 200ml soya cream
  • 3 tbsp cornflour
  • 6 tbsp water

To serve

  • Fresh raspberries
  • Fresh Blueberries


  1. 1.

    You will need...

    Preheat oven to 180*C | Small Loaf Tin | Saucepan

  2. 2.

    Cut the baton into 14 1” inch thick slices | Butter the slices with dairy free Flora | Roughly chop the pecans | Cover the bottom of the ovenproof dish with one layer of the buttered bread | Evenly sprinkle over ⅔’s of the sultanas and pecans | Arrange the remaining slices of bread in a decorative criss-crossed layout | Add another layer of bread | Sprinkle over the remaining sultanas and pecans and set the dish to one side

  3. 3.

    Warm the maple syrup in a saucepan over a medium heat | Add the sugar to the pan and stir it into the syrup until it’s dissolved

  4. 4.

    Warm the dairy free milk in the saucepan over a medium heat | When the milk reaches a gentle simmer, add the sugar, vanilla extract, cinnamon, nutmeg, turmeric, salt and stir them into the milk | Pour the water and cornflour into a small bowl and mix with fork to make a smooth slurry | Pour the slurry into the pan and stir it into the custard | Taste the custard and add and more flavouring to suit your taste | Turn the heat up so the custard reduces by ¼ and thickens slightly

  5. 5.

    Pour the custard into the ovenproof dish, making sure the bread is completely covered | Put the dish in the oven and bake for 30-35 minutes until golden on top, beginning to crisp and the liquid is bubbling

  6. 6.

    Take the dish out of the oven, cut into pieces and serve immediately with a sprinkling of fresh fruit