Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF

Source : Grease A 2 Pint Pie / Ovenproof Dish With A Little Of The Dairy-free Spread Cut Each Hot Cross Bun In Half Spread Each Piece Thickly With The Remainin...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : March 26, 2022

Step:

  1. Grease a 2 pint pie / ovenproof dish with a little of the dairy-free spread. Cut each hot cross bun in half, spread each piece thickly with the remaining butter, then cut each half again diagonally. Cover the base of the pie dish with overlapping triangles of bun pieces, butter side up

    Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF recipe step 1 photo
  2. Lightly sprinkle over a little nutmeg and cinnamon and a few raisins and sultanas. Repeat this layer one more time or until the dish is filled. Sprinkle the remaining raisins and sultanas on top

    Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF recipe step 2 photo
  3. In a saucepan, mix the sugar (leaving a little aside for topping) and arrowroot together. Add a little of the milk to make a paste then keep whisking as you add the rest of the milk. Warm it over a low heat and add the cream and vanilla in. Alternatively you can use my custard recipe which is posted in my profile

  4. Pour the custard mixture evenly over the bread. Gently press the surface with your fingers to push the bread into the custard. Sprinkle the remaining sugar over the surface then leave to one side for 30 mins to let the custard soak into the buns. Preheat the oven to gas 4 / 180C / 350°F

    Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF recipe step 4 photo
  5. Bake for 40 - 45 minutes until the buns have absorbed all the liquid and the top is golden and serve hot. Delicious!

    Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF recipe step 5 photo

Ingredients

  1. 50 grams gold-foil Stork margarine / butter
  2. 6 hot cross buns, recipe from my profile vic20adamant
  3. 1 tbsp sultanas
  4. 1 tbsp raisins
  5. 1/4 tsp ground nutmeg
  6. 1/4 tsp ground cinnamon
  7. Custard
  8. 350 ml coconut milk
  9. 50 ml coconut cream
  10. 2 tbsp arrowroot powder or cornstarch
  11. 25 grams granulated sugar
  12. 1 tsp vanilla extract

Related Recipes

Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF

Vickys Boozy Mincemeat Christmas Scones GF DF EF SF NF

Vickys Roast Pork with Raspberry Sauce GF DF EF SF NF

Vickys Roast Pork with Raspberry Sauce GF DF EF SF NF

Vickys Cherry Creme Brle GF DF EF SF NF

Vickys Cherry Creme Brle GF DF EF SF NF

Vickys Slow Cooked Sausage  Bacon Stew GF DF EF SF NF

Vickys Slow Cooked Sausage Bacon Stew GF DF EF SF NF

Vickys Homemade Balti Curry Paste GF DF EF SF NF

Vickys Homemade Balti Curry Paste GF DF EF SF NF

Vickys Thin Pancakes/Crepes Gluten Dairy Egg  Soy-Free

Vickys Thin Pancakes/Crepes Gluten Dairy Egg Soy-Free

Vickys Golden Syrup Rice Pudding GF DF EF SF NF

Vickys Golden Syrup Rice Pudding GF DF EF SF NF

Vickys Creamy Chicken  Tomato Pasta Bake GF DF EF SF NF

Vickys Creamy Chicken Tomato Pasta Bake GF DF EF SF NF