125g unsalted lactose free butter, softened to room temperature, plus extra for greasing
125g/4½oz caster sugar
1–2 tbsp raspberry liqueur, such as framboise (optional)
4 free-range eggs
400ml/14oz lactose free milk
400ml/14oz lactose free double cream
1 large orange, zest only
1–2 tbsp demerara sugar
1 tbsp flaked almonds, optional
Serves - 8
Grease a large shallow ovenproof pie dish. Spread lactose free butter on the gluten free bread slices and cut in half on the diagonal.
Arrange a layer of the slices, butter side up, in the dish. Put 100g/3½oz of the raspberries in a small bowl and sprinkle with the raspberry liqueur if using and 2 tablespoons of the caster sugar.
Crush very lightly, then spoon this over the gluten free bread layer.
Sprinkle over a few more whole raspberries. Top with the remaining gluten free bread slices, then arrange the remaining raspberries over the gluten free bread, tucking a few in between the slices as well as leaving a fair few on top.
Whisk the remaining sugar with the eggs, then add the lactose free milk, lactose free double cream and orange zest.
Make sure everything is well combined, then pour this mixture over the gluten free bread and raspberries.
Leave the pudding to stand for around half an hour. Preheat the oven to 180C/160C Fan/Gas 4.
Dot the pudding with a few knobs of lactose free butter, then sprinkle over the demerara sugar.
Bake in the oven for 35–45 minutes, or until well set, golden-brown and lightly toasted in places. Eat hot or cold, sprinkle with almonds to serve.