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Phil Vickery is here with hot cross bread and butter pudding and a hot cross bacon butty. Great recipe for Vickys Easter Hot Cross Scones, GF DF EF SF NF. I had just enough flour left to make these treats for the kids to make up for the lockdown stopping us going to the traditional National Trust Easter Egg Hunt that we've done every Easter Weekend since they were little.

Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice 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 have 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. Prepare 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. Get 1/4 tsp ground nutmeg
6. Take 1/4 tsp ground cinnamon
7. Prepare Custard
8. Prepare 350 ml coconut milk
9. Make ready 50 ml coconut cream
10. Make ready 2 tbsp arrowroot powder or cornstarch
11. Get 25 grams granulated sugar
12. Take 1 tsp vanilla extract

If you are a fan of beautiful French artisan bread, become a fan of Vicky's bread, the little but brilliant Cornish bakery. Andrew Whitley's Bread Matters is a good comprehensive book for English style breads. Half the book is devoted to denouncing modern commercial bread, and is a bit evangelical even for me! However, it is strong on traditional recipes like muffins and hot cross buns, and also has a great gluten-free chapter.

Steps 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!

If you are a fan of beautiful French artisan bread, become a. Vicky and David Harford of Cornish bakery Vicky's Bread. Our beautiful french artisan breads include the classic baguette, multigrain, rustic Bordelais sourdough and spelt sourdough. We also produce olive breads and other specialty breads on special days and at the weekends. The BEST recipe for Hot Cross Buns I've ever had.

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