Vickys Hot Cross Bread & Butter Pudding, Dairy, Egg & Soy-Free

Hot cross buns are traditionally eaten on Good Friday in the United Kingdom, but this bread and butter pudding version can be enjoyed throughout the year.

This is vegan recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Vickys Hot Cross Bread & Butter Pudding, Dairy, Egg & Soy-Free

Cooking Method: Baking Cuisine: British Courses: Dessert Recipe Keys: Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 5 mins

Servings: 6 Calories: 2220

Best Season: Suitable throughout the year

Ingredients

Servings

• 4 buns Hot Cross Buns
• 4 tablespoon Dairy-Free Butter
• 1 cup Raisins
• 2 cup Dairy-Free Milk
• 1 teaspoon Vanilla Extract
• 1 teaspoon Ground Cinnamon
• 2 tablespoon Maple Syrup
• 2 tablespoon Cornstarch

Instructions

1. Preheat the oven to 180°C (350°F) and grease a baking dish.
2. Slice the hot cross buns in half and spread dairy-free butter on each half.
3. Arrange the bun halves in the greased baking dish, buttered side up, and sprinkle raisins over them.
4. In a saucepan, heat dairy-free milk, vanilla extract, ground cinnamon, maple syrup, and cornstarch over medium heat until thickened.
5. Pour the thickened mixture over the bun halves, ensuring they are evenly coated.
6. Bake in the preheated oven for 40 minutes or until the top is golden and the pudding is set.
7. Remove from the oven and let it rest for 10 minutes before serving.
8. Serve warm and enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 370kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 56g19%

Sugars 32g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.