GBBO TV baker and Warburtons Gluten Free brand ambassador, Howard Middleton has created this delicious Chocolate and Ginger bread pudding for you to create at home. Using our White Farmhouse Loaf this a fantastic take on a classic recipe and can be easily adapted to be dairy free.

Ingredients: 
  • 75g light muscovado sugar
  • 10 slices of Warburtons Gluten Free White Farmhouse Loaf
  • 4 pieces of preserved stem ginger in syrup
  • A little sunflower oil or light olive oil, for greasing the dish
  • 170g dark chocolate, gluten free, wheat free
  • 500ml non-dairy milk, such as rice, soya or coconut
  • 3 large eggs
  • a pinch of dried ginger
Method: 
  1. Lightly grease a shallow ovenproof dish with a little oil. Cut the slices of gluten free bread in quarters and arrange in the dish, stacking side by side, like toast in a toast rack.
  2. Slice the pieces of stem ginger and tuck in between the pieces of bread.
  3. Chop the chocolate and place it in a large microwave proof bowl along with the non-dairy milk, sugar and dried ginger. Microwave in short blasts (about 30 seconds) then stir, repeating until the chocolate has melted and the sugar is dissolved.
  4. In a separate bowl, whisk the eggs and then pour in the chocolate mixture, whisking together to combine. Pour this over the bread, making sure it is thoroughly soaked.
  5. Pre- heat the oven to 350f, 180c conventional/160c fan. Bake for about 30 minutes until crunchy on top but still soft inside.