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.
