Cinnamon custard:

  • Cinnamon (powder) 4.0 g
  • Semi skimmed milk 1.0 l
  • Sugar, granulated 40.0 g
  • Custard powder 70.0 g

For apricot bread and butter pudding:

  • Gluten free bread 1.0 kg
  • Butter 100.0 g
  • Apricot jam 80.0 g
  • Egg 800.0 g
  • Semi skimmed milk 0.8 l
  • Vanilla, essence 20.0 ml
  • Sultana's 150.0 g
  • Dried apricots chopped small 150.0 g
  • Caster sugar 100.0 g

A firm hot dessert favourite in this case with the added benefit of being prepared using gluten free bread.



  1. Cinnamon custard:

    • Whisk together the custard powder, cinnamon and 100ml of the milk into a smooth paste.
    • In a pan place in the 900ml of milk and bring to the boil.
    • Whisk in the custard paste and bring back to a simmer stirring continuously.
    • When it coats the back of the spoon add in the sugar and mix through.
    • Store hot until required.
  2. For apricot bread and butter pudding:

    • Spread each slice of bread with a light layer butter and then with the apricot jam.
    • Cut the bread into diagonal halves.
    • Whisk together the eggs, milk and vanilla essence.
    • Place the bread in an oven proof dish and create an even layer then add on a third of the dried fruits and repeat until all of the fruit and bread have been used.
    • Evenly pour the milk and egg mixture over the bread.
    • Leave the pudding for a few minutes to allow the bread time to absorb some of the liquid.
    • Then sprinkle over the caster sugar and mixed spice.
    • Bake at 180°C for 25-30 min. or until the custard is set.
    • Serve warm with the cinnamon custard.

    It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.

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