Vegan Hot Cross Bun Bread and Butter Pudding
A springtime twist on a traditional dessert that transforms leftover Easter hot cross buns into an indulgent, comfort-food pudding soaked in a custardy mixture.
americandessert
⚠ Contains allergens
glutensoy
#comfort-food
Ingredients
For the Filling Mixture
- 250 g firm silken tofu— room temperature
- 400 ml soy milk— room temperature
- 65 g vegan butter— melted
- 85 g sugar
- 1 teaspoon vanilla extract
- 2 tablespoon Cointreau— optional
- 2 tablespoon rice starch
- 1 tablespoon corn starch
- orange zest— zest of one orange
For the Bread and Butter Pudding
- — halved
▸9 Vegan Hot Cross Buns (12 servings)
Ingredients
For the Buns
- 40 g vegan butter— melted; vegan margarine works too
- 300 ml plant milk— unflavoured and unsweetened, lightly warmed
- 60 g caster sugar
- 2 tsp easy bake yeast
- 525 g strong white bread flour
- 1 tsp fine sea salt
- 250 g sultanas
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 tbsp orange zest— finely shredded
For the Cross Mixture
- 80 g plain white flour
- 5 tbsp water
For the Glaze
- 4 tbsp apricot jam
- 1 tbsp water
- 50 g vegan butter
- 5 tablespoon marmalade— plus extra for glaze
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
5/5 · 2 reviews