|Lovely thick bread pudding|
Recipes generally say use stale bread, but I used a defrosted loaf, that had been in the freezer a bit too long and it worked fine.
300g Gluten Free Bread (I used Genius)
300g dried fruit (I used sultanas)
Instead of 50g of mixed peel, I used 2 Bear Nibbles YoYo Strawberry rolls broken up into small pieces
360ml of lactofree or dairy free milk
1 large egg
60g melted organic butter or non-dairy spread
1.5 tbsp on mixed spice
2 tbsp of xylitol to spinkle on top of the cake mix
Preheat the oven to 180C (fan assisted oven).
Tear the bread up, add the mixed spice, all fruit (and peel if using).
Pour over the milk and mix until all the bread has absorbed the milk.
Beat the egg add this and the xylitol mix.
Leave it to sit for 15 minutes.
Add the melted butter and mix until everything is well combined.
Line a 20cm square tin, and pour in the mix.
Once you have leveled the mix, sprinkle 2 tablespoons of xylitol over the top, to add a lovely crunchiness to the top.
Bake for 1 hour.
Once slightly cooled, cut into squares and enjoy with a cup of tea. This is nice cold but is best warm.
|The top goes crunchy with the extra xylitol sprinkled on top|