Simple Way to Make Jamie Oliver Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys hot cross bread & butter pudding, gf df ef sf nf. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland. A great way to use up those Easter buns! Vicky's Artisan Flatbread, the perfect flatbread for cheese, dip or eat on it's own. Non-GMO Verified & All-Natural you'll enjoy entertaining friends & family Andrew Whitley's Bread Matters is a good comprehensive book for English style breads.

To begin with this particular recipe, we must prepare a few components. You can have vickys hot cross bread & butter pudding, gf df ef sf nf using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF:

1. Take 50 grams gold-foil Stork margarine / butter
2. Make ready 6 hot cross buns, recipe from my profile vic20adamant
3. Prepare 1 tbsp sultanas
4. Make ready 1 tbsp raisins
5. Make ready 1/4 tsp ground nutmeg
6. Get 1/4 tsp ground cinnamon
7. Take Custard
8. Take 350 ml coconut milk
9. Make ready 50 ml coconut cream
10. Make ready 2 tbsp arrowroot powder or cornstarch
11. Make ready 25 grams granulated sugar
12. Make ready 1 tsp vanilla extract

Welcome to Vicky's Bread Our beautiful french artisan breads include the classic baguette, multigrain, rustic Bordelais sourdough and spelt sourdough. We also produce olive breads and other specialty breads on special days and at the weekends. Vicky's bread produces slow rise, French-style artisan breads in Helston, Cornwall. These classic hot cross buns are started in the bread machine, so there no manual kneading required.

Instructions to make Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF:

1. 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
2. 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
3. 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
4. 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
5. Bake for 40 - 45 minutes until the buns have absorbed all the liquid and the top is golden and serve hot. Delicious!

Vicky's bread produces slow rise, French-style artisan breads in Helston, Cornwall. These classic hot cross buns are started in the bread machine, so there no manual kneading required. The dough is mixed and kneaded in the bread machine and then the rolls are shaped and baked by hand. The delicious thin vanilla icing is drizzled over each bun to form the classic "cross." These are very easy to prepare, and so soft and delicious! This hot cross buns recipe will give you delightfully soft and delicately spiced buns.

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