Oh yes, that’s right you heard me; totally scrumptious free from Hot Cross Butter Pudding. This is my seasonal version of the awesome Bread and Butter Pudding but with the simple twist that it’s; gluten free, dairy free and egg free too!

Hot Cross Butter Pudding

Now that the month of April is upon us, the free from gang I’m proud to be associated with have set ourselves the extra challenge of not only creating new and exciting #FreeFromEaster recipes, but also (as if life weren’t complicated enough) we’ve decided to vlog about our recipes too. Nigella I am not, but hey, I’m slowly getting used to the life of YouTube and the joys of editing, and it’s all a good bit of fun at the end of the day. Below is my recipe for Hot Cross Butter Pudding;

Joining me this month are;
Kirsty – Hijacked by Twins
Nath – Intolerant Gourmand
Mel – Le Coin de Mel
Chloé – The Adventures of an Allergy Mummy
Emma – Free From Farmhouse
Laura – Dairy Free Kids

I have to be honest here, I went through a few hot cross buns to make this until I found the best buns for the job, sadly some buns just weren’t up to it but at the same time, in their defence, the manufacturers didn’t know I’d come along and try to soak their buns in liquid! The best buns I have found to be up to the job are Just: found in Waitrose and Sainsbury’s Free From range.

Hot Cross Butter Pudding Delicious Vegan and Gluten Free Pudding with a twist

5 from 7 votes
Hot Cross Butter Pudding; Gluten Free, Dairy Free and Vegan too a simple twist to the old favourite Bread and Butter Pudding
Hot Cross Butter Pudding
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

So simple to make, this free from Easter pudding will impress at the dinner table on Easter day

  • 6 free from hot cross buns cut into 3 layers and buttered
  • 2 tbsp Birds Custard Powder
  • 2 tbsp sugar I used demerera
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 pint soya mik or any suitable DF alternative
  • mixed fruit just a sprinkling over each layer to taste
  • apricot jam to brush bun tops
  1. Cut the Hot Cross Buns into three slices and butter each slice

  2. Prepare the custard by mixing a little of the milk with the dry ingredients to a paste then add the remaining milk and whisk

  3. Grease your oven proof dish and start to add a layer the sliced buns, sprinkle a handful of mixed fruit and repeat process until all layers are added - tops of buns last!

  4. Pour the custard over the layered buns and cover with greased foil.

  5. Pop into the oven for 30 mins on Gas 5 / 200°C

  6. Remove from oven after 30 minutes and take off the foil, brush bun tops liberally with apricot jam and return to oven for 10 minutes

Hot Cross Butter Pudding; free from gluten, dairy and eggs, this vegan pudding is my all time favourite with a seasonal touch by adding Hot Cross Buns


And one last thing! I’ve linked with these other awesome bloggers from my wall of blogger linkies, go check them out

Cook Blog Share | Free From Fridays | Brilliant Blog Posts | Baking Crumbs | Recipe of the Week 

Got 2 be Gluten Free | Sugar & Spice | Cook Once Eat Twice | Fiesta Friday | Blog Crush