Baked crumpet pudding (dairy and egg free)
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!
Ingredients
- 4 crumpets (many crumpets are dairy and egg free, but always check ingredients)
- dairy free spread
- 250 ml vegan custard
- small handful raisins
Instructions
- 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 the preheated oven for 25 to 30 minutes, until golden brown on top.
Notes
- 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.