Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, vickys hot cross bread & butter pudding, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Phil Vickery is here with hot cross bread and butter pudding and a hot cross bacon butty. If you are a fan of beautiful French artisan bread, become a fan of Vicky's bread, the little but brilliant Cornish bakery. Vicky's Artisan Flatbread, the perfect flatbread for cheese, dip or eat on it's own.
Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first 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 cook it.
The ingredients needed to make Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF:
- Get gold-foil Stork margarine / butter
- Make ready hot cross buns, recipe from my profile vic20adamant
- Take sultanas
- Prepare raisins
- Take ground nutmeg
- Take ground cinnamon
- Prepare Custard
- Take coconut milk
- Make ready coconut cream
- Make ready arrowroot powder or cornstarch
- Get granulated sugar
- Take vanilla extract
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. And to celebrate we've rustled up a batch of hot cross buns with the aid of one of our favourite pieces of kitchen tech: the bread maker.. Vicky and David Harford of Cornish bakery Vicky's Bread.
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!
The BEST recipe for Hot Cross Buns I've ever had. I've used this recipe for years and had many people request the recipe. The only change I make is to add mixed dried fruit and peel as a substitute for most of the currants AND I remove the dough to a bowl sprayed with Pam and let it rise (covered with a towel) in a warm place. Great recipe for Vickys Easter Apple Cinnamon Hot Cross Buns, GF DF EF SF NF. These are lovely spiced buns with my own added extra.
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