Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys hot cross bread & butter pudding, gf df ef sf nf. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF is something which I have loved my entire life. They are nice and they look wonderful.
My husband says that the traditional hot cross buns have a sweetened dough cross rather than an icing one, so I made a sweet dough out of an egg white, some confectioners sugar, all purpose flour and some vanilla and put it on after brusing. Hot cross buns are traditionally eaten on Good Friday in some areas of America and other countries, though these days people enjoy them any time of the year. These classic hot cross buns are started in the bread machine, so there no manual kneading required.
To begin with this recipe, we have to 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 can achieve that.
The ingredients needed to make Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF:
- Get 50 grams gold-foil Stork margarine / butter
- Take 6 hot cross buns, recipe from my profile vic20adamant
- Get 1 tbsp sultanas
- Get 1 tbsp raisins
- Get 1/4 tsp ground nutmeg
- Get 1/4 tsp ground cinnamon
- Make ready Custard
- Take 350 ml coconut milk
- Make ready 50 ml coconut cream
- Make ready 2 tbsp arrowroot powder or cornstarch
- Take 25 grams granulated sugar
- Take 1 tsp vanilla extract
You can make these rolls ahead. After you have shaped the dough into buns and. A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and traditionally eaten on Good Friday in the United Kingdom; Ireland; Australia; India; New Zealand. Hot Cross Buns are a traditional Good Friday treat!
Instructions 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!
These slightly sweet yeast-leavened buns are spiced with cinnamon and speckled with currants These hot cross buns are best eaten fresh and out of the oven. That said, you can form the buns the day before and let them rise in the refrigerator. I love hot cross buns, I could quite happily eat them all year around rather than just at Easter. Savoury Baking Bread Baking British Baking Hot Cross Buns Bread Bun Sticky Buns Rhubarb Recipes Easter Recipes Creative Food. Find cross-breed stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.
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