Wheat free Rum and Chocolate Bread Pudding (Gluten free) recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
170 g (6 oz) (about 6 slices) of Gluten free white bread, (available from health food stores and by mail order)
240 ml (8 fl oz) 1 cup of soya cream
100 ml (3 1/2 fl oz) 1/3 cup of soya milk
140 g (5 oz) of (DF/GF) continental dark chocolate
55 g (2 oz) scant 1/4 cup of caster sugar
55 g (2 oz) 1/4 cup of Dairy free margarine
1 teaspoon of ground cinnamon
5 tablespoons of dark rum
3 large free-range eggs
1 teaspoon of pure Madagascan vanilla extract
26 x 19 x 5 cm (10 1/2 x 7 1/2 x 2 inch ovenproof dish, oiled
240 ml (8 fl oz) 1 cup of soya cream
100 ml (3 1/2 fl oz) 1/3 cup of soya milk
140 g (5 oz) of (DF/GF) continental dark chocolate
55 g (2 oz) scant 1/4 cup of caster sugar
55 g (2 oz) 1/4 cup of Dairy free margarine
1 teaspoon of ground cinnamon
5 tablespoons of dark rum
3 large free-range eggs
1 teaspoon of pure Madagascan vanilla extract
26 x 19 x 5 cm (10 1/2 x 7 1/2 x 2 inch ovenproof dish, oiled
method
1. Preheat the oven to 180°C (350°F) gas 4
2. Remove the crusts from the bread and cut the bread squares into triangles.
3. Put the soya cream and milk, chocolate, sugar, margarine and cinnamon into a bowl.
4. Place the bowl over a pan of simmering water until the sugar has dissolved and the mixture melted.
5. Stir in the rum.
6. In a separate bowl, whisk the eggs and pour them into the chocolate mixture.
7. Add the vanilla extract and whisk the eggs again.
8. Spoon one third of the mixture into the dish and arrange the bread triangles over it, overlapping and pointed side up.
9. Pour in the remainder of the chocolate mixture and, using a wooden spoon, gently press down the bread to ensure that all the bread is submerged.
10. Leave to stand for 2 hours and then transfer it to the refrigerator for 4 hours. Keep the bowl covered with clingfilm (plastic wrap).
11. Pour some water into a shallow baking tin and stand the bread and butter pudding dish in it.
12. Bake for 40 - 45 minutes until puffed up in the centre. Allow to stand for 10 minutes before eating.
2. Remove the crusts from the bread and cut the bread squares into triangles.
3. Put the soya cream and milk, chocolate, sugar, margarine and cinnamon into a bowl.
4. Place the bowl over a pan of simmering water until the sugar has dissolved and the mixture melted.
5. Stir in the rum.
6. In a separate bowl, whisk the eggs and pour them into the chocolate mixture.
7. Add the vanilla extract and whisk the eggs again.
8. Spoon one third of the mixture into the dish and arrange the bread triangles over it, overlapping and pointed side up.
9. Pour in the remainder of the chocolate mixture and, using a wooden spoon, gently press down the bread to ensure that all the bread is submerged.
10. Leave to stand for 2 hours and then transfer it to the refrigerator for 4 hours. Keep the bowl covered with clingfilm (plastic wrap).
11. Pour some water into a shallow baking tin and stand the bread and butter pudding dish in it.
12. Bake for 40 - 45 minutes until puffed up in the centre. Allow to stand for 10 minutes before eating.
serving amount
serves 6
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