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.
Cut the Hot Cross Buns into three slices and butter each slice
Prepare the custard by mixing a little of the milk with the dry ingredients to a paste then add the remaining milk and whisk
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!
Pour the custard over the layered buns and cover with greased foil.
Pop into the oven for 30 mins on Gas 5 / 200°C
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