This week we are showing our support and raising awareness of Coeliac Awareness Week.


Coeliac disease is a common digestive health issue, causing inflammation and damage to the small intestine. It is an autoimmune disease in which individuals have an adverse reaction to gluten


Gluten is a protein found in wheat (e.g. spelt, couscous, bran), rye, barley and oats. Those who have coeliac disease should avoid sources of gluten such as bread, pasta, breakfast cereals, flour, cakes and biscuits.


At first  cooking and eating gluten-free foods can often seem overwhelming and frustrating, however, there are a range of naturally gluten-free foods (including; rice, potatoes, corn, pulses, meat, fish, fruit & vegetables) and gluten-free substitute foods (pasta, breads, biscuits) which are available in the shops.


To celebrate Coeliac Awareness Week try this delicious bread and butter gluten-free pudding:


Gluten-free Apricot and Almond Bread & Butter Pudding

Serves 4

Cook for 35-40 minutes


8 slices of gluten-free sliced white bread, crusts left on

75g (3oz) salted butter, softened

200ml (7fl oz.) whole milk

100ml (3½fl oz.) double cream

4 tbsp. apricot jam

1 tbsp. Demerara sugar

1 tbsp. flaked almonds


  1. Preheat the oven to gas 4, 180°C, fan 160°C and grease an 18cm (7in) by 23cm (9in) baking dish.


  1. Generously butter the bread on both sides, then form into sandwiches and cut into triangle quarters. Arrange these quarters neatly in the dish so that they are overlapping each other.


  1. Whisk the milk, cream, eggs and apricot jam together thoroughly. Pour the mixture over the buttered bread and scatter with the Demerara sugar. Place in the oven for 30 minutes.


  1. Remove from the oven and scatter over the flaked almonds before baking the pudding for a further 5 to 10 minutes, or until the topping is golden brown.


For further information and support on Coeliac disease visit