9 slices, each 5mm/¼in thick, good-quality gluten free white bread, taken from a large gluten free loaf
100g good quality cocoa powder
75g/3oz lactose/dairy free butter
425ml/15fl oz lactose/dairy free whipping cream
4 tbsp dark rum
110g/4oz caster sugar
good pinch cinnamon
lactose/dairy free double cream, well chilled
You will also need a shallow ovenproof dish 18x23cm/7x9in base by 5cm/2in deep, lightly buttered (lactose/dairy free).
Begin by removing the crusts from the gluten free slices of bread, which should leave you with nine pieces aboutcm/4in square. So now cut each slice into four triangles.
Next, place the cocoa, lactose free whipping cream, rum, sugar, lactose free butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and cocoa have melted and the sugar has completely dissolved. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients.
Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.
Then spoon about acm/½in layer of the chocolate mixture into the base of the dish and arrange half the gluten free bread triangles over the chocolate in overlapping rows.
Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools.
Cover the dish with clingfilm and allow to stand at room temperature forhours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking. When you're ready to cook the pudding, preheat the oven toC/350F/Gas 4. Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside
Recipe adapted from: Good Food