This dessert takes the classic bread & butter pudding and adds a special twist by making it entirely plant-based. And by adding hot cross buns and rhubarb it makes this recipe all the more festive, perfect for Easter.
Ingredients
For the rhubarb
- 100 grams castor sugar
- 75 ml water
- 1 orange zest and juice
- 300 grams rhubarb
For the custard
- 200 ml plant based milk
- 100 ml vegan double cream
- 1 ½ tbsp corn flour
- 50 grams castor sugar
- 1 vanilla pod
- 4 cardamom pods
For the "bread"
- 50 grams vegan butter
- 6 vegan hot cross buns
- 1 tbsp demerara sugar
Instructions
- Preheat the oven to 180°C
Prepare the ingredients
- Trim the rhubarb and slice into 4cm pieces.
- Zest the orange.
Make the custard
- Add the plant-based milk, vegan cream, corn flour and sugar into the saucepan and whisk to combine.
- Split the vanilla pod and scrape the seeds into the pan along with the husks. Place into the custard mixture.
- Crush the cardamom pods and add to the saucepan.
- Place the saucepan over a medium heat and whisk for about 5 minutes until it thickens.
- Take the custard off the heat and set aside for now.
Assemble the pudding
- Melt your butter.
- Cut the hot cross buns in half and brush the cut side with the butter.
- Butter the baking dish and arrange the bottom buns on the base of the baking dish with half the rhubarb pieces.
- Then, place the top buns over that as well as the remaining rhubarb pieces.
- Strain the custard through a sieve over the buns and leave to soak for 10 minutes.
- Sprinkle over the demerara sugar and place in the oven to bake for 25 minutes.
Serve
- Leave the hot pudding to stand for 5 minutes.
- Drizzle over extra cream to serve.