Ingredients


For the pudding

300ml/10½fl oz lactose free milk

300ml/10½fl oz lactose free double cream

pinch salt

3 free-range eggs

100g/3½oz soft light brown sugar

40g/1½oz unsalted lactose free butter, softened, plus extra for greasing

4-6 soft white gluten free bread rolls or gluten free bread, sliced

100g/3½oz fresh cranberries

50g/2oz dried cranberries

8 tbsp ready-made redcurrant jelly, for glazing

200ml/7fl oz lactose free double cream, whipped until stiff peaks form when the whisk is removed, to serve


Method


For the pudding, heat the lactose free milk and cream in a separate saucepan until just boiling, then remove the pan from the heat.

In a separate bowl, whisk the eggs, salt and sugar together until well combined, then pour the lactose free milk and cream mixture over the egg and sugar mixture, whisking until smooth and well combined.

Butter(lactose free) the gluten free bread slices, spread over both sides of each slice of gluten free bread.

Cover the bottom of a greased ovenproof dish with a layer of the gluten free bread slices, overlapping the edges of the bread slightly.

Sprinkle over some of the fresh and dried cranberries. Repeat the layering process once more, or until all of the gluten free bread, cranberries have been used up. (NB: You should have enough for two layers.)

Pour the lactose free cream and egg mixture over the gluten free bread and set aside to soak for one hour. Preheat the oven to 180C/365F/Gas 4.

Place the pudding dish into a roasting tray. Carefully add enough boiling water to the tray to reach one third of the way up the sides of the pudding dish (this is called a bain-marie).






Transfer to the oven and bake for 40-45 minutes, uncovered, or until the custard has set and the top of the pudding is pale golden-brown.

(NB: Check the pudding occasionally during cooking, pushing any cranberries that float to the surface back under the custard as it sets, using a fork, to prevent the cranberries from burning.)

Remove the pudding from the oven and from the bain-marie and set aside to cool for 8-10 minutes.

Meanwhile, heat the redcurrant jelly in a saucepan with two tablespoons of water, until the jelly has melted and the mixture forms a smooth sauce.

Brush the top of the pudding all over with this mixture, then set aside to cool for a further 10 minutes.

Serve with the lactose free whipped cream.


Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Cranberry bread and butter pudding
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