Gluten Free Bread and Butter Pudding
Glazed Date and Brandy Bread and Butter Pudding With Vanilla Bean Cream by Michael McCamley, Head Chef, Venue Catering Gluten-free Chef of the Year winner.
Serves 2
Ingredients
For the custard
- 125ml milk
- 125ml cream
- 1 vanilla pod
- 1 egg
- 25g caster sugar
For bread and butter
- Butter for spreading and greasing
- 3 tbsps of brandy
- 6 dates, diced
- 1 tsp caster sugar
- 1 tbsps sweet mincemeat
- 8 slices of gluten-free bread
Procedure
- Soak the dates in brandy and then add the mince meat, caster sugar and brandy butter to the souffle pot.
- Butter the slices of bread and shape to fit the pot.
- Layer the date mixture and slices of bread, making sure you top it with a slice of bread, buttered side down.
- To make the custard, pour the milk, cream and vanilla pod into a pan and bring to the boil then remove from the heat.
- Whisk the eggs and caster sugar together and pour the heated mixture into it.
- Remove the vanilla pod and gradually pour the custard over the bread and butter pudding until it is absorbed.
- Leave to stand for 15-20 minutes.
- Preheat the oven until 160°C.
- Place the soufflé pot in a tray which has been filled with boiling water making sure the water is approximately 3 quarters of the way up the side of the pot.
- Cover the tray with tin foil.
- Bake for 25-30 minutes.
- Remove the tin foil and bake for another 10 minutes.
- Remove from the oven and leave for 10-15 minutes.
- Sprinkle with caster sugar and glaze under a hot grill.
- Serve with vanilla bean cream, honeycomb and figs to garnish.
* Check your Food and Drink Directory for a suitable product.
Coeliac UK's Christmas list is available on the website www.coeliac.org.uk and is updated with additional festive products as they receive information from manufacturers.