IBS Sano - Low FODMAP Recipes - Logo Background Gluten & lactose free and Low FODMAP Recipe - Chai bread and butter pudding


5 green cardamom pods

8 cloves

1 tsp freshly grated nutmeg

1½ tsp ground ginger

½ tsp flaked sea salt

400ml/14fl oz lactose free whole milk

150g/5½oz golden caster sugar, plus 1 heaped tbsp for sprinkling

1 tsp vanilla extract

2 tbsp Indian leaf tea, preferably Assam

1 long strip orange peel

1 cinnamon stick, broken in half

300g/10½oz gluten free loaf, thickly sliced

50g/1¾oz softened lactose free butter, plus extra for greasing

4 large free-range egg yolks

2 large free-range eggs

300ml/10fl oz lactose free double cream


Put the cardamom pods and cloves in a pestle and mortar and pound for about a minute, or until the pods are split and the cloves are roughly crushed. Tip into a medium non-stick saucepan and add the nutmeg, ginger, salt and lactose free milk. Stir in the sugar, vanilla, leaf tea, orange peel and cinnamon stick. Bring to a gentle simmer and cook over a low heat for five minutes, stirring occasionally. Remove the pan from the heat and leave to stand for 10 minutes.

Butter (lactose free) a 1.75-2 litre/3-3½ pint shallow ovenproof dish – a round one looks good. Spread one side of each slice of gluten free  with softened lactose free butter. Arrange the gluten free bread slices in the dish, butter side up and slightly upright but leaning against each other.

Whisk the egg yolks, whole eggs and lactose free cream together in a large jug or bowl until smooth. Strain the infused lactose free milk through a fine sieve onto the egg mixture and stir well to combine. Discard the spices and peel.

Pour the creamy liquid slowly over the buttered gluten free bread. (The gluten free bread will float, so press it down gently with a spatula for a few seconds to help it absorb the custard.) Leave to stand for 15 minutes.

Meanwhile, preheat the oven to 180C/350F/Gas 4. Place the dish in a roasting tin. Pour boiled water into the roasting tin around the outside of dish to come half way up the sides. Sprinkle the pudding with sugar and bake for 35-40 minutes, or until the custard is just set, but still just a little creamy in the centre, and the gluten free bread is golden-brown and crisp on top.

Remove from the oven and carefully lift out of the roasting tin. Serve hot with lactose free cream.

Recipe adapted from: Good Food

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