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

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vickys hot cross bread & butter pudding, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have vickys hot cross bread & butter pudding, gf df ef sf nf using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF:
  1. Get 50 grams gold-foil Stork margarine / butter
  2. Get 6 hot cross buns, recipe from my profile vic20adamant
  3. Get 1 tbsp sultanas
  4. Make ready 1 tbsp raisins
  5. Get 1/4 tsp ground nutmeg
  6. Prepare 1/4 tsp ground cinnamon
  7. Take Custard
  8. Make ready 350 ml coconut milk
  9. Make ready 50 ml coconut cream
  10. Make ready 2 tbsp arrowroot powder or cornstarch
  11. Get 25 grams granulated sugar
  12. Take 1 tsp vanilla extract
Instructions to make Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF:
  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
  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
  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
  5. Bake for 40 - 45 minutes until the buns have absorbed all the liquid and the top is golden and serve hot. Delicious!

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