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chunky marmalade bread and butter pudding
Classic recipe for Marmalade Bread and Butter Pudding. A traditional dish with a gluten and wheat free twist!
Suitable for people diagnosed with Coeliac Disease, those who are suffering from a gluten and wheat allergy or intolerance.
- Serves: 4
- Preparation time: 45 minutes allowing 30 minutes standing time
- Cooking time: 35 - 40 minutes
- Oven temperature: 180°C/ Gas 4
ingredients
- 6 slices of DS-gluten free white multigrain loaf ,
- 25g (1oz) Butter ,
- 25g (1oz) Sultanas ,
- 85g (3oz) chunky Thick Marmalade , gluten free
- 2 large Egg s ,
- 400ml (14 fl oz) Milk ,
- ½ x 5mlsp (½ tsp) Vanilla Extract ,
- ¼ x 5mlsp (¼ tsp) freshly grated Nutmeg ,
method
1. Use a small amount of the butter to grease a medium baking dish 1150mls (2 pint) capacity. Spread the remaining butter over one side of the slices of bread. Spread liberally with the chunky thick marmalade.2. Cut the bread into 3 diagonal ‘roughly shaped’ triangles. Lay 5 – 6 triangles flat at the base of the dish, angle the other slices and overlap them to fit.
3. Scatter the sultanas over the bread.
4. Beat the eggs in a large jug, then add the milk and vanilla extract.
5. Pour the egg and milk mixture all over the bread and let it soak in for a few minutes. Cover and allow to stand for at least 30 minutes.
6. Sprinkle with freshly grated nutmeg.
7. Place in a preheated oven and bake for 35 – 40 minutes or until golden brown.
8. Cool for a few minutes and serve with single cream.
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