1. Chop your gluten free bread into chunks - a quite solid gluten free bread works best for this as the drier the bread the better pudding you get. Grease a 10inch square baking tin and chuck in the bread chunks.

2. Chop up your prunes and place in a bowl with the raisins and sugar and mix together, pour them in with the bread and also add the melted butter stir through evenly.

3. In a jug whisk together the milk, eggs, cinnamon and vanilla. Pour this mix over your bread, lightly press down the bread with a fish slice so it starts to absorb the the milky mixture. Sprinkle nutmeg on top.

4. Place in an oven preheated to gas mark 5/190c and bake for 45-55 mins until baked through and brown. No milky mixture should come to the surface when pressed down.

5. Cut into 9 chunks and serve hot with custard or eat cold!