Bread and butter pudding

Careful cooking in a low oven gives the pudding a custardy texture

Ingredients

30g (1oz) unsalted butter, plus extra for greasing

5-6 slices gluten-free bread, crust removed, about 175g (6oz) in total

60g (2oz) raisins

3 eggs

300 ml 10fl oz soya milk

200ml(7fl oz) single soya cream

60g (20z) castor sugar

1tsp vanilla extract

4 tbsp apricot jam

2-3 tsp lemon juice

Method

1.Lightly grease an ovenproof dish with a little butter. spread the remaining butter on the slices of bread. Cut each slice in half diagonally, then in half again to form 4 triangles

2.Place the raisins in the bottom of the dish and arrange overlapping slices of bread on the top. Beat together the eggs, milk, cream, sugar and vanilla extract. Carefully pour the mixture over the bread to soak and soak for at least 30 minutes.

3.Preheat the oven to 180°C (350°F/Gas 4). Place the dish in a deep roasting tin then pour boiling water into the tin to a depth of 2.5cm (1in). Bake in the oven for 30-40 minutes, until still slightly moist in the centre, but not runny.

4.Meanwhile, put the jam in a small pan with the lemon juice and 1tbsp water. Bring to the boil, then press the jam mixture through a sieved through a sieve. Carefully brush or spoon the sieved jam over the surface of the hot pudding.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

%d bloggers like this: