8 thin slices gluten free white bread, crusts removed
100g/4oz lactose free butter, melted
For the custard
2 free-range eggs
300ml/½ pint lactose free double cream
150ml/¼ lactose free pint milk
2 tbsp demerara sugar
1 lemon , finely grated zest
You will need an ovenproof dish about 2½-3 pint/1.4-1.7 litres volume (18 x 23 x 5 cm/7 x 9 x 2 in). Preheat the oven to 180C/350F/Gas 4 and use some of the melted lactose free butter to grease the dish. Combine the blueberries, sugar and lemon zest together in a bowl and toss to mix well.
Cut each gluten free bread slice into three strips. Take sufficient slices to cover the base of the dish and dip one side of each one in melted lactose free butter. Lay them in the dish, buttered-side down.
Sprinkle with half the blueberry mixture. Repeat the layering, laying the gluten free bread strips buttered-side up. Lay the third and final layer of gluten free bread strips on top, buttered-side up.
For the custard, beat together the eggs, lactose free cream and lactose free milk in a bowl and pour it over the pudding. Sprinkle with demerara sugar, and then leave to stand for about one hour if time allows.
Bake for about 30-40 minutes, or until the top is golden-brown and crisp and the pudding slightly puffed up. Serve hot, or cold.