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Vickys Hot Cross Bread & Butter Pudding, Dairy, Egg & Soy-free Recipe

Vickys Hot Cross Bread & Butter Pudding, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 1 minutes
Serving : 4
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Prepare the ingredients before making Vickys Hot Cross Bread & Butter Pudding, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Hot Cross Bread & Butter Pudding, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Hot Cross Bread & Butter Pudding, Dairy, Egg & Soy-Free

  • 50 grams gold-foil Stork margarine / butter
  • 6 hot cross buns, recipe from my profile vic20adamant
  • 1 tbsp sultanas
  • 1 tbsp raisins
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • Custard
  • 350 ml coconut, almond, oat milk or alternative
  • 50 ml oat cream or alternative
  • 2 tbsp arrowroot powder or cornstarch
  • 25 grams granulated sugar
  • 1 tsp vanilla extract

How to Make Vickys Hot Cross Bread & Butter Pudding, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Vickys Hot Cross Bread & Butter Pudding, Dairy, Egg & Soy-Free in your home by yourself.

    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
  • Step 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
  • Step 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 vanilla pudding mix which is posted in my profile and add an extra 150ml milk to thin it
  • Step 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
  • Step 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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