This dairy and egg free baked crumpet pudding is a quick, easy and delicious dessert option. It works really well as a family pudding and for baby led weaning. It’s essentially a cheat’s bread and butter pudding using crumpets – and made vegan!
A quick and easy dairy & egg free pudding
This has become one of our favourite family puddings; it really is delicious! It’s something I know the kids will reliably eat plenty of, so it’s a good backup tummy filler if I’m making a main course which I suspect they may turn their nose up at…
The thing I like most about this pudding is how easy it is to throw together. There is nothing complicated to do. Simply apply spread to the crumpets, quarter them, then throw everything together. Give it a good squash to make sure the custard covers everything – and bake! This is such a simple pud that it’s a great one for kids to get involved with helping to prepare.
Of course you can make your own vegan custard, and even crumpets if you are so inclined – I’ve included some tips for this below. But I like to use this pudding as an easy option when I’m short on time. So, I use ready made custard and crumpets
How to serve baked crumpet pudding to babies
The crumpet triangles make excellent finger food. Having been soaked in custard they are nice and soft, so are easy to chew. Be careful with the raisins until your baby is a bit older – any which were on the top can become a bit crispy.
Which dietary requirements is this baked crumpet pudding suitable for?
As long as you carefully check the ingredients on all the products you are using, this baked crumpet pudding can be made free from dairy, egg, soy, nuts and sesame! The majority of crumpets are free these allergens, but some do contain soy so always double check (as well as any ‘may contain’ warnings). For spread, I tend to use Pure Olive. There are a range of different vegan custard options, so I have dedicated a section to this below!
If you need this pudding to be gluten free, you will have to swap to gluten free crumpets (be aware that, annoyingly, most of these do contain egg). If you’re finding it difficult to source suitable crumpets and want to make your own, I suggest trying this recipe by Becky Excell. You will also need to check that the custard you are using is gluten free – see below for some options on this.
Vegan custard options
My vegan custard of choice when making baked crumpet pudding is Oatly – it is delicious! Coconut Collaborative also makes a tasty ready made vegan custard which works well. Both of these are free from dairy, egg and soy, and Coconut Collaborative is gluten free.
If you’d rather make your own custard using a dairy & egg free custard powder and your choice of plant based milk, there are a couple of options to try. Just Wholefoods powder is vegan and gluten free. The other option is Birds custard powder, which is widely available in the UK. It contains no dairy or egg in the ingredients.
Both custard powders require you to add your own sugar, meaning that you can control the amount you want to include. The other benefit is that you can use a calcium fortified plant based milk. This is helpful if you’re trying to ensure your child has enough calcium in their diet.
Just a little disclaimer here – I have only tried making this baked crumpet pudding using Oatly and Coconut Collaborative, but I do think all these options would work well.
I have got a separate post dedicated to vegan custard for more product options and lots of other custard based pudding ideas!
Can baked crumpet pudding be prepared in advance?
I suggest preparing the pudding 30 mins before putting it into the oven, to give time for the custard to soak into the crumpets. However, you can certainly prepare the pudding further in advance if needed. If the custard has been left to soak in for a few hours you may like to add a little extra just before cooking. This will ensure it doesn’t dry out.
You can easily reheat any leftovers in the microwave the next day. I have also been known to include a little cold portion as part of a school packed lunch!
Baked crumpet pudding (dairy and egg free)
- 4 crumpets (many crumpets are dairy and egg free, but always check ingredients)
- dairy free spread
- 250 ml vegan custard
- small handful raisins
- Preheat the oven to 180°C / 160°C fan.
- Spread your butter alternative onto both sides of each crumpet, then cut them into quarters.
- Grease a deep sided oven dish (about 25cm by 15cm).
- Line up your crumpets in the dish, alternating whether the point of the triangle is up or down.
- Pour the vegan custard over the crumpets and sprinkle the raisins.
- Give it a good squish with the back of a spoon to help the crumpets soak up the custard and get the raisins mixed in.
- Let it stand for 30 mins so the custard is really well soaked in.
- Cook in a preheated oven at 180C for 25 to 30 minutes, until golden brown on top.
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking ‘may contain’ statements on each ingredient and making your own assessment of risk based on personal circumstances.
More dairy and egg free pudding ideas!
I hope you find this recipe helpful. For me, finding healthy dairy & egg free pudding options has been a particular challenge. If you’re interested in more dairy and egg free puddings suitable for babies and toddlers, check these out:
- Oat and berry crumble (free from dairy, egg and wheat)
- Raspberry dairy free ‘nice cream’ or raspberry & coconut milk mousse
- Our favourite dairy free ice lolly recipes for babies and toddlers
- Healthy chocolate mousse, made with banana and avocado
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