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A cover photo of several slices of baked gluten-free savoury biscotti

Gluten-Free Brambrack & Butter Pudding with Whisky Cream


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.

The brewed tea prepared for the dried fruit marinade

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.

An adobe photo of gluten-free savoury biscotti

Gluten-Free Brambrack & Butter Pudding

by Sandra, Fun Without Gluten
Rich Irish tea cake, Brambrack, is the star of this pudding. Already packed with tea-soaked dried fruits, their flavours ooze out into the egg custard while soaking and baking.
Regular bread & butter pudding uses white bread and sultanas, however, to raise the bar in this warm pudding, gluten-free Brambrack offers more in texture and flavour, plus it's gluten-free!
Whip up some cream and spice it up with some whisky and sugar, then serve with plenty of fresh raspberries. This combination is heavenly!
5 from 4 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course baking, Dessert
Cuisine Irish
Servings 4 ovenproof soup bowls


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


  • 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


  • 1 handful fresh raspberries
  • Several small leaves of fresh mint


Gluten-Free Brambrack & Butter Pudding

  • Slice the Brambrack thickly and cut each slice into 5 cm cubes.
    Several slice and a bowl full of cubed Brambrack
  • Transfer the cubes to a medium bowl and drizzle the melted butter and whisky all over the cubes.
    Adding the melted butter to the Brambrack 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.
    The Brambrack cubes distributed evenly in four bowls
  • 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.
    The frothy egg and sugar mixture after beating well.
  • 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.
    Soaking the Brambrack in the egg-custard before baking
  • Set aside for 15 mins to soak up the egg mixture.


  • Preheat the oven to 200°C/400°F.
  • Sprinkle the extra brown sugar over the tops of each pudding.
    Sprinkling brown sugar over the tops of the Brambrack puddings before baking
  • 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.
    Four ovenproof soup bowls with baked gluten-free Brambrack & butter pudding
  • 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.
    Adding the sieved icing sugar to the whipped cream
  • Combine well with a spatula and transfer to a bowl.


  • Once the puddings have cooled down slightly, serve the cream and raspberries in separate bowls for each person to help themselves.
    Serving gluten-free Brambrack & butter pudding with whisky cream and fresh raspberries
  • If serving, the puddings cold, top each one with some cream, together with raspberries and some mint leaves as decorations.


  • 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.
Keyword gluten-free brambrack, gluten-free comfort food, gluten-free pudding, gluten-free warm dessert
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by | Mar 13, 2023 | Baking, Desserts | 0 comments

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