FR161-Gluten Free Hot Cross Bread and Butter Pudding-1080.jpg

Gluten Free Hot Cross Bread and Butter Pudding

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30-35 minutes 1 pudding Nuts,Wheat,Peanuts,Gluten Vegetarian

About this recipe:

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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:

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1lt/2pt oven dish and mixing bowl

Ingredients:

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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:

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180°C, Fan 160°C, 350°F, Gas 4

  1. Pre-heat the oven.
  2. Rub a little butter around the inside of a 1lt/2pt oven dish.
  3. Cut each hot cross bun horizontally into three layers.
  4. Spread the butter over the inside edges of all the slices.
  5. Set aside the bun tops with the cross.
  6. Arrange the remaining slices in the oven dish, buttered side down.
  7. Sprinkle on the chocolate chips and one tablespoon of the sugar.
  8. Lay the reserved slices on top with cross the uppermost and visible.
  9. Break the egg into a mixing bowl, beat it well adding the milk.
  10. Pour evenly over the hot cross buns.
  11. 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)
  12. Sprinkle the second spoon of caster sugar over the top.
  13. Bake for 30-35 minutes until set and the top is golden and the pudding is still slightly wobbly.
  14. Serve warm with cream or custard.

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