Chocolate Banana Bread & Butter Pudding (Dairy, Gluten and Sugar Free)

Makes 6 ramekins
Prep time 10 mins
Cooking time 35 mins


1 loaf sliced white Genius bread, crusts cut off and each slice cut in half diagonally
350ml Alpro soya custard
2 eggs lightly beaten
1 tsp vanilla extract
1 tbs The groovy food company mild agave nectar
225g (3 bars) Kinnerton allergen free luxury dark chocolate, broken into pieces
1 banana, sliced


Preheat your oven to 170C. Melt the chocolate in the microwave or in a bain marie, set aside to cool. In a large bowl mix the custard, vanilla, agave nectar and eggs. Next add the melted chocolate, stir until well incorporated. Now to fill your ramekins, dip each slice of bread in the custard mix and layer up with the banana until your ramekin is nice an tightly packed. This should be 4-5 slices depending on the size of your ramekins. Cook for 30-40mins or until puffed up and risen.

Serve straight away with the remainder of your soya custard warmed up or with some dairy free ice cream.

This entry was posted in Pudding and tagged , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s