Careful cooking in a low oven gives the pudding a custardy texture
30g (1oz) unsalted butter, plus extra for greasing
5-6 slices gluten-free bread, crust removed, about 175g (6oz) in total
60g (2oz) raisins
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
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.