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Before you jump to Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got insight from reading it, now let’s go back to vickys hot cross bread & butter pudding, gf df ef sf nf recipe. To cook vickys hot cross bread & butter pudding, gf df ef sf nf you only need 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF:
- Provide gold-foil Stork margarine / butter
- Use hot cross buns, recipe from my profile vic20adamant
- You need sultanas
- Take raisins
- Get ground nutmeg
- You need ground cinnamon
- You need Custard
- Get coconut milk
- You need coconut cream
- Use arrowroot powder or cornstarch
- Take granulated sugar
- Provide vanilla extract
Steps to make Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF:
- 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
- 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
- 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
- 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
- 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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