gluten free apricot bread and butter pudding …

i went through my mum’s cookbook collection and worked my way through a fair few pages looking for a simple yet delicious recipe. i found one! this week’s recipe is from ‘sharing sweet secrets – gluten and wheat free’ by pamela moriarty.

sharing_sweet_secrets

this book, a 168 page paperback, was published in 2010 and has full page colour photos. there’s cakes and tortes, tarts, mousses, crepes and hotcakes, custard desserts, crumbles, oh my! and more. when you go to glutenfreesecrets you can see the full listing of all the recipes.

after going through all the recipes i finally chose to make the apricot bread and butter pudding. it’s the first time that i’ve made a gluten free bread and butter pudding.

ingredients
for the apricots
150g dried apricots
1/4 cup sugar
3/4 cup water

for the puddings
8 small thin slices of gluten free bread
30g soft unsalted butter
1 cup milk
1 cup cream
3 eggs
2 tablespoons caster sugar
vanilla essence
ground nutmeg
cream, to serve

with this recipe you can either make 6 small dishes or one large dish. so depending on which size you decide to do, grease 6 x 200ml ovenproof dishes or one large dish.

preheat the oven to 170c.

method
for the apricots
1) place apricots, sugar and water in a deep microwave safe container.

2) cover with plastic wrap and microwave on high for 4 minutes, stir. re-cover with plastic wrap and microwave for another 3 minutes. carefully remove plastic wrap. (i tried ever so carefully and still managed to steam burn my thumb. ouch!)

for the puddings
1) lightly butter both sides of bread, remove crusts and cut into 1cm cubes or triangles.

2) divide bread and apricots between dishes, making sure some apricots are exposed on top.

3) combine milk and cream in a microwave safe container and microwave on high for 3 minutes.

4) whisk eggs and sugar together in a large bowl.

5) pour warmed milk mixture over eggs and sugar, whisking well to combine.

6) add a few drops of vanilla essence.
7) strain liquid into a jug and pour over bread and apricots.

8) allow to stand for 20 minutes then top up with custard (if necessary).
9) dust with nutmeg.

10) bake for 25-30 minutes or until set and golden brown. bake longer for a large dish.


(my brother got to the pudding before i could take a full shot of it!)

11) serve with softly whipped cream (optional).

the shared secret? best prepared on the day and eaten soon after baking.

a classic recipe. not too sweet. tasty. easy to make. what more do you need?

“a bowl of pudding only has taste when i put it in my mouth – when it is in contact. with my tongue. it doesn’t have taste or flavour sitting in my fridge, only the potential.” ~ daniel j levitin

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