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Gluten-Free Brambrack & Butter Pudding with Whisky Cream
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If you are a fan of warm bread & butter pudding, then this gluten-free Brambrack & butter pudding will tempt you to give it a go!
After a few days, Brambrack tea cake can go stale and lack that moisture it is known for, but once cut up into cubes and soaked in an egg custard, they transform into a wonderful dessert.
The tea-soaked raisins, lemons and orange peel are plumped up again and those warming spices kick in to make a perfect dessert on a cold day, with a touch of whisky cream.
It’s good to know that nothing is wasted here and if you thought ahead by freezing any leftover Brambrack, then your work is half done for you to make this pudding.
What is Brambrack?
Brambrack is a rich and moist tea cake full of tea-soaked dried raisins, lemon & orange peel and mixed spices.
Unless you live in Ireland, it may be difficult (or near impossible) to find a store-bought gluten-free Brambrack. If you are a keen baker, head to my recipe to make a fresh loaf. It’s an easy bake but needs some planning to soak the dried fruits for 24 hours. Once the soaking is done, the preparation and baking are straightforward.
It makes a decent size loaf, so make sure to keep at least 5 slices aside (or freeze them) to make this pudding.
Whisky Cream
This cream is flavoured with whisky and a small amount of icing sugar and tastes sensational with the pudding. Somehow the flavour reminds me of a creamy cocktail or Irish Coffee, either way, it is delicious.
Is whisky gluten-free?
In the early days of my gluten-free journey, I stayed away from whisky to drink or use in recipes, thinking that it was not a gluten-free option as it has barley in it. I am pleased to say, that although barley is used to make whisky, the distillation process during manufacturing removes the gluten! If you are still dubious or would like to do some further reading, the UK coeliac organisation have plenty of information on this topic.
Gluten-Free Brambrack & Butter Pudding
Equipment
- Stand mixer optional
- Handheld electric mixer optional
Ingredients
Gluten-Free Brambrack & Butter Pudding
- 540 g store-bought or homemade gluten-free Brambrack Each slice weighs between 105-110g
- 50 g butter, melted
- 1 tbsp whisky
- 2 eggs
- 350 ml milk, full-fat or low-fat
- 3 tbsp cream, 36% fat content
- 2 tbsp brown sugar
- 1 tsp vanilla extract
Extra
- 2 tbsp brown sugar, to sprinkle the pudding tops
Whisky Cream
- 125 ml cream, 36% fat content
- ½ tbsp icing sugar, sieved
- ¼ tbsp whisky
Decorations
- 1 handful fresh raspberries
- Several small leaves of fresh mint
Instructions
Gluten-Free Brambrack & Butter Pudding
- Slice the Brambrack thickly and cut each slice into 5 cm cubes.
- Transfer the cubes to a medium bowl and drizzle the melted butter and whisky all over the cubes.
- Use two large spoons to toss the cubes gently in the butter and whisky.
- Grease the ovenproof soup bowls or ramekins with some butter and evenly spoon the soaked cubes into them. Cover with a tea towel and set aside.
- Heat the milk and cream in a small saucepan over medium heat (or in the microwave for 1.5 mins on High) until it feels warm to the touch.
- Using either a stand mixer or handheld electric mixer, beat the eggs and sugar until light and frothy.
- Add the vanilla extract, followed by the warm milk & cream, mixing thoroughly.
- Evenly pour the egg mixture over the Brambrack cubes, pressing them down into the liquid with a spoon, ensuring all of the cubes are drenched and covered.
- Set aside for 15 mins to soak up the egg mixture.
Baking
- Preheat the oven to 200°C/400°F.
- Sprinkle the extra brown sugar over the tops of each pudding.
- Place the bowls on a large baking tray (to catch any spillage or drips).
- Bake for 30 mins, or until the tops are golden brown and there is no visible liquid on the surface. If using smaller ramekins, reduce the baking time to 20 mins.
- Allow the puddings to cool down for at least 5 mins as they will be very hot and bubbling away.
Whisky Cream
- Whip the cream until peaks form, but are not stiff.
- Add the sieved icing sugar and whisky.
- Combine well with a spatula and transfer to a bowl.
Serving
- Once the puddings have cooled down slightly, serve the cream and raspberries in separate bowls for each person to help themselves.
- If serving, the puddings cold, top each one with some cream, together with raspberries and some mint leaves as decorations.
Notes
- Suitable to chill for 3 days.
- Reheat in the oven covered in foil or in the microwave covered in film.
- Suitable to freeze in freezer-proof bowls or containers for up to 2 months.
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