Bread pudding with blueberry mincemeat

Published on Friday 21st December 2018 by DJ Kirkby

Allow me to introduce you to my latest original vegan recipe – bread pudding! Warning, just because this is vegan does not mean this is a healthy option. Ok, now that you have been fairly warned, read on for my recipe.


  • 500ml single vegan cream (I used Alpro soya) thickened with 2 tsp cornflour or use vegan double cream without the added cornflour
  • Leftover mincemeat (I used approx 200g)
  • 150g fresh blueberries (rinsed and drained)
  • Bread (I used half a brown seeded loaf for this recipe)
  • 20g brown sugar (adjust amount to suite your taste)
  • 1tsp allspice
  • 40g vegan margarine


  1. Mix the sugar and allspice with the margarine and spread thinly on your bread
  2. Slice in half and layer at a slant in your pudding dish so that each slice crosses over the other in the centre
  3. Dollop the mincemeat over and in between the bread slices
  4. Pour the blueberries over the bread, making sure to push them between the slices of bread as well as leaving some on top
  5. Pour the cream over and in between the bread slices tipping the dish to ensure the cream spreads evenly throughout the dish (there should be cream at the front, back and sides of the dish)
  6. Bake at 170 for 30 mins covering the dish with foil for the last 15 mins

Serve warm or cold


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