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  4. Date and Brandy Bread and Butter Pudding

Date and Brandy Bread and Butter Pudding

Glazed Date and Brandy Bread and Butter Pudding With Vanilla Bean Cream by Gluten-free Chef of the Year winner, Michael McCamley.

Kcal: 779.0

Serves 2
25 mins prep
40 mins cooking time


For the custard:
  • 125ml (4½fl oz)  milk
  • 1 vanilla pod
  • 1 egg
  • 25g (1oz) caster sugar
For bread and butter pudding mixture:
  • Butter for spreading and greasing
  • 3 tbsp (45ml) brandy
  • 6 dates, diced
  • 1 tsp (5g) caster sugar
  • 1 tbsp (15g) sweet mincemeat*
  • 8 slices gluten free bread *


  1. Soak the dates in brandy and then add the mince meat, caster sugar and brandy butter to the souffle pot

  2. Butter the slices of bread and shape to fit the pot

  3. Layer the date mixture and slices of bread, making sure you top it with a slice of bread, buttered side down

  4. To make the custard, pour the milk, cream and vanilla pod into a pan and bring to the boil then remove from the heat

  5. Whisk the eggs and caster sugar together and pour the heated mixture into it

  6. Remove the vanilla pod and gradually pour the custard over the bread and butter pudding until it is absorbed

  7. Leave to stand for 15-20 minutes

  8. Preheat the oven until 160°C/320°F/Gas Mark 4

  9. Place the souffle 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

  10. Cover the tray with tin foil

  11. Bake for 25-30 minutes

  12. Remove the tin foil and bake for another 10 minutes

  13. Remove from the oven and leave for 10-15 minutes

  14. Sprinkle with caster sugar and glaze under a hot grill

  15. Serve with vanilla bean cream, honeycomb and figs to garnish.

Notes: *Please check your Food and Drink Directory for suitable products.

Nutritional information per serving

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