Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vickys hot cross bread & butter pudding, gf df ef sf nf. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
We Have Almost Everything on eBay. 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.
Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have vickys hot cross bread & butter pudding, gf df ef sf nf using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF:
- Prepare 50 grams gold-foil Stork margarine / butter
- Take 6 hot cross buns, recipe from my profile vic20adamant
- Take 1 tbsp sultanas
- Make ready 1 tbsp raisins
- Prepare 1/4 tsp ground nutmeg
- Take 1/4 tsp ground cinnamon
- Make ready Custard
- Take 350 ml coconut milk
- Prepare 50 ml coconut cream
- Prepare 2 tbsp arrowroot powder or cornstarch
- Get 25 grams granulated sugar
- Take 1 tsp vanilla extract
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Instructions to make Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF:
- 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
- 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
- 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
- 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
- Bake for 40 - 45 minutes until the buns have absorbed all the liquid and the top is golden and serve hot. Delicious!
St Buryan Farmers Market, Newlyn Film House, Newlyn Cheese (New) Hole Foods Deli,Mousehole. Venton Vean B&B, Archie Brown PZ. Goldsithney Stores, Prussia Cove Music Society. Andrew Whitley's Bread Matters is a good comprehensive book for English style breads. Half the book is devoted to denouncing modern commercial bread, and is a bit evangelical even for me!
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