Why should people who can’t tolerate gluten miss out on the old favorite: Bread and Butter Pudding? All you need is a loaf of sliced gluten free bread from the supermarket and you’re good to go.
Of course you always worry a bit when making gluten free that it won’t taste quite as good as the original. That’s where my family come in. They are my best guinea pigs, and will always give me honest feedback.
I am happy to say, that even the most sceptical went back for seconds!!
This is the dessert to make on a cold Winter’s night, hot and steaming from the oven. Served with a scoop of Vanilla ice-cream on top.
Or if you want to go very traditional, serve it with milk like my Grandma did with her puddings.
Adding purple plums just makes it a little more special. Plums have that lovely tartness that compliments the sweetness of the egg custard beautifully.
Alternatively you could add Morello cherries or stewed rhubarb.
Make sure you leave room for dessert when you make this delightful recipe!
Ingredients
- 3/4 loaf of white gluten-free sliced bread
- 4 large eggs
- 1/2 cup double cream
- 1 1/4 cups full cream milk
- 1 cup sultanas
- 1 tin whole Purple Plums in heavy syrup
- Reserve half tin of heavy syrup
- 3/4 cup of raw sugar
- 1/2 cup chopped almonds
- Butter to grease large pudding dish
- Extra butter
Instructions
Step 1
Pre-heat Fan Forced Oven to 180 degrees Celcius, or 350 Degrees Farenheit. (Moderate oven)
- Trim the crusts off all the slices of bread
- Butter all the bread on one side.
- Use butter to grease the pudding dish
- Place first layer of bread and butter in the bottom of the dish.
- Place sugar, eggs, cream and milk into a blender and mix well.
Step 2
- Remove all the stones from your plums. Reserve half the tin of heavy syrup.
- Tear the plums into two and place here and there over the first layer of bread and butter.
- Scatter some of the sultanas
- Pour some of the egg mixture over this layer.
Step 3
- Continue layering bread and butter slices, plums and sultanas.
- After each layer, add more egg mixture making sure everything is well soaked.
- After the final layer of fruit, pour the last of the egg mixture over everything.
- Sprinkle the chopped almonds over the top.
- Put knobs of butter here and there.
- Trickle left over heavy syrup from the plums over the top of the pudding.
Place in pre-heated oven for 35 minutes. Serve hot with vanilla ice-cream for a heart-warming, old-fashioned treat.
Notes
You could try using Morello cherries instead of Purple Plums. If you don't have either, just go with the sultanas.
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