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Gluten Free Hot Cross Bread and Butter Pudding
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About this recipe:
Originally created to use up those left-over hot cross buns, we now make this scrummy pudding intentionally with any spare Gluten Free Hot Cross Buns.
Equipment:
1lt/2pt oven dish and mixing bowl
Ingredients:
3-4 gluten free hot cross buns
25g butter
25g chocolate chips
2 tbsp caster sugar
1 egg
400ml milk
cream or custard, to serve
butter, for dish
Method:
180°C, Fan 160°C, 350°F, Gas 4
- Pre-heat the oven.
- Rub a little butter around the inside of a 1lt/2pt oven dish.
- Cut each hot cross bun horizontally into three layers.
- Spread the butter over the inside edges of all the slices.
- Set aside the bun tops with the cross.
- Arrange the remaining slices in the oven dish, buttered side down.
- Sprinkle on the chocolate chips and one tablespoon of the sugar.
- Lay the reserved slices on top with cross the uppermost and visible.
- Break the egg into a mixing bowl, beat it well adding the milk.
- Pour evenly over the hot cross buns.
- Using a fish slice, gently press the buns into the eggy liquid to moisten the tops. (if the buns are very dry or stale leave everything to soak for 30 minutes)
- Sprinkle the second spoon of caster sugar over the top.
- Bake for 30-35 minutes until set and the top is golden and the pudding is still slightly wobbly.
- Serve warm with cream or custard.
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