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Gluten Free Hot Cross Bread and Butter Pudding

Makes 1 pudding

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.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

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

Equipment

1lt/2pt oven dish and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

30-35 minutes

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Ingredients

Change Quantities:
  • 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

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