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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys hot cross bread & butter pudding, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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. Make ready 50 grams gold-foil Stork margarine / butter
2. Make ready 6 hot cross buns, recipe from my profile vic20adamant
3. Make ready 1 tbsp sultanas
4. Make ready 1 tbsp raisins
5. Make ready 1/4 tsp ground nutmeg
6. Get 1/4 tsp ground cinnamon
7. Take Custard
8. Take 350 ml coconut milk
9. Get 50 ml coconut cream
10. Make ready 2 tbsp arrowroot powder or cornstarch
11. Prepare 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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