Fun to make, super-filling, is free from dairy, and will leave you spares for another night (if you don’t share with five other people) so what’s not to love?
Serves: 6
Level of difficulty: Easy
Prep time: 30 mins
Bake time: 40-45 mins
Total time: 110-115 mins
Ingredients:
8 thin slices of bread (check it’s milk free)
75g sunflower spread
2 tbsp golden syrup
55g caster sugar
10 tsp sultanas
450ml soya milk
2 eggs
Recipe:
- Cover the inside of the tin in a thin layer of sunflower spread – this will help prevent it from sticking.
- On just one side of each bread slice – generously cover with sunflower spread.
- Cut all the bread slices into triangled quarters.
- Use some of the bread to cover the bottom of the dish – butter-side up.
- Drizzle a tablespoon of golden syrup across the bread. Next sprinkle a teaspoon of sugar across the top, followed by three teaspoons of sultanas
- Add another layer of bread – again butter-side up, and repeat step five.
- Place a final layer of bread – again butter-side-up and sprinkle across just a layer of sugar.
- In a measuring jug mix the milk and eggs, and most of the remaining sugar (leave a little to sprinkle on last).
- Slowly pour this “wet mix” over the bread, till it comes level with the rim. Add more soya milk if needed.
- Sprinkle the remaining sugar across the top and a teaspoon of sultanas – these will slightly burn giving a hard caramel taste. Otherwise sprinkle some sultanas across the top after baking.
- Leave to sit for 15-20 minutes.
- Turn the oven to 160°C Fan
- Cook in the oven 40-45 minutes till golden-brown.
