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Hot Cross Bun Bread & Butter Pudding

Wed, 3 April 2024

Hot Cross Bun Bread & Butter Pudding
Ingredients:
 
For the Filling Mixture
 
250 g firm silken tofu at room temperature
400 ml soy milk at room temperature
65 g vegan butter melted
85 g sugar
1 teaspoon vanilla extract
2 tablespoon corn starch
Zest of one orange
2 tablespoon Cointreau optional
 
For the Bread and Butter Pudding
 
8 vegan hot cross buns halved
50g vegan butter
A good fistful of  left over easter eggs
1 tablespoon marmalade for the glaze
 
Method:
 
To Make the Filling Mixture
 
1.    Place all the filling ingredients except for the orange zest in a blender and blend until smooth. Stir in the orange zest and set aside.
2.    250 g firm silken tofu,400 ml soy milk,65 g vegan butter,85 g sugar,1 teaspoon vanilla extract,2 tablespoon Cointreau,2 tablespoon corn starch, Zest of one orange
 
To Make the Bread and Butter Pudding
 
1.  Cut the hot cross buns in half and butter the sliced sides of the vegan hot cross buns before popping the tops back on smash up a spare easter egg and sprinkle over the bottom half, think like making a chocolate sandwich
 
8 vegan hot cross buns,50 g vegan butter,  a good fist of easter eggs !
 
1.    Arrange your buns  in a deep baking tray  dish and pour over the filling mixture. Leave to soak for 20 minutes.
3.      Meanwhile, preheat the oven to 160 °C (fan). Once the oven is hot and the pudding is soaked, bake for 30 mins, paying close attention to the tops of the buns to make sure they don’t burn.
4.      Once baked, brush with more marmalade and leave to rest for 10-15 minutes before serving.
5.      Serve with ice cream or cream, sprinkled with more orange zest.

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