Pudding!

Whether through choice or through allergies, dairy-free and egg-free puddings can still be delicious! This is one of my favorite quick and easy puddings that uses up a lot of leftovers.

Rich, sweet, soft and crunchy at the same time, this is such a homely and comforting dish for this time of year.

(For those of you who read my 'Veggie Pie' recipe, you'll know that I'm not big on measurements and specific instructions, so it's all done by eye and taste!)

The ingredients are either readily available in most people's cupboards or can easily be attained, the bread pictured here was stale but not quite off and the strawberries were beginning to soften. A great way to use up old fruit!

I didn't have enough almond milk to soak my bread in so I added in some soya cream... oh my goodness, I don't know why I didn't do that sooner!

Butter both sides of your bread, cut in half and arrange so that the fill an oven-proof dish (grease the sides so the edges don't burn or stick). Sprinkle through some raisins or currants and squish down.

Half-fill a bowl with Almond milk, Soya cream, some Strawberries and a couple of tablespoons of caster sugar and whisk together... this mixture tastes like heaven!

Pour the mixture over the bread and squidge (real word) it all together so the bread soaks up all of the milk, it should be lightly swimming in a sweet almondy bath.

Sprinkle a handful of the brown sugar over the top to form a sweet crust then pop into an oven (about 190 degrees C) for 10-20 minutes, until the edges are golden.

This is the easiest and cheapest pudding and so delicious! It's also delicious cold, but better hot and steamy!

The strawberries are a sneaky reminder that Summer is only a few months away and that the cold nights will soon end, so enjoy hot comforting meals when you can!

Love,

Laura xxx