blueberry 'bread and butter' pudding

serves 6, takes 40 mins, plus soaking

1 tsp vegetable oil, for greasing 10 slices Danish white bread
150g fruit jam, such as blueberry or blackberry
I x 150g pack blueberries
½ lemon, zested
4 eggs
560ml soya milk
3 tbsp honey
1 tsp vanilla extract
1 tsp ground cinnamon
dairy-free cream or dairy-free ice cream, to serve

Preheat the oven to gas 5, 190°C, fan 170°C. Grease a 1ltr ovenproof dish.

Spread each slice of bread with the jam, then cut each slice in half to make triangles. Arrange the bread triangles in the baking dish, in 2 lines, jam side down, scattering with the blueberries and lemon zest as you go.

Whisk together the eggs, milk, honey, vanilla and cinnamon. Pour half of this custard mixture over the bread and allow it to soak in for 10-15 Minutes. Pour over the remaining custard just before baking.

Bake for 25-30 minutes: or until golden brown and puffed up. Serve with dairy-free cream or ice cream, if you like.

Nutritional: 276 kcals, 7g fat, 2g saturates, 26g sugars, 0.6g salt, 44g carbs, 3g fibre