How to Prepare Ultimate Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF

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

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, vickys hot cross bread & butter pudding, gf df ef sf nf. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF is one of the most popular of current trending meals on earth. It's enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF is something which I have loved my entire life.

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

The ingredients needed to make Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF:

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