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Variety to Preparing Extraordinary Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF

Hoping to dine Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF a best restaurant's, but for a few reasons are not able to go to restaurants. This page is going to help you with clear ways on preparing a Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF like a famous chef made.

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

We hope you got benefit from reading it, now let's go back to vickys hot cross bread & butter pudding, gf df ef sf nf recipe. You can have vickys hot cross bread & butter pudding, gf df ef sf nf using 12 ingredients and 5 steps. Here is how you achieve that.

To prepare an unforgettable Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF, here are the materials needed:

  1. Prepare of gold-foil Stork margarine / butter.
  2. Provide of hot cross buns, recipe from my profile vic20adamant.
  3. Get of sultanas.
  4. Get of raisins.
  5. Take of ground nutmeg.
  6. Prepare of ground cinnamon.
  7. Use of Custard.
  8. Prepare of coconut milk.
  9. Take of coconut cream.
  10. Take of arrowroot powder or cornstarch.
  11. Prepare of granulated sugar.
  12. Take of vanilla extract.

After preparing the ingridients, next you are good to cook your tasty Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF by following the procedures on this section:

  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!.

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

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