Gluten Free Hot Cross Bun and Butter Pudding
So simple to make, this totally free from Easter pudding will impress at the dinner table on Easter day. Gluten free, dairy free and vegan, Nobody needs to miss out this Easter.
Servings: 8 people
Calories: 328kcal
Ingredients
- 6 gluten free hot cross buns cut into 3 layers and buttered
- 2 tbsp Bird's original custard powder
- 50 g dried mixed fruit just a sprinkling over each layer to taste
- 2 tbsp caster sugar I used demerera
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 pint dairy free milk or any suitable DF alternative
- apricot jam to brush bun tops
Instructions
- Cut the Hot Cross Buns into three slices and butter each slice
- Prepare the custard by mixing a little of the milk (or dairy free alternative) with the custard powder and 2tbsp of sugar to a paste then add the remaining milk, nutmeg and cinnamon and whisk, set aside until your ready to pour.
- 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 so you get the full Hot Cross Bun effect!
- Pour the lightly spiced custard liquid over the layered buns and cover with greased foil.
- Pop into the oven for 30 mins on 200°C | 180°C fan | 400°F | Gas 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 to caramelise.
- Serve hot with lashings of delicious free from custard or dairy free cream.
Nutrition
Calories: 328kcal | Carbohydrates: 38g | Protein: 9g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 328mg | Potassium: 109mg | Fiber: 1g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 4mg | Calcium: 128mg | Iron: 1mg