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1
Grease a 2 pint pie / ovenproof dish with a little of the dairy-free spread.
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2
Cut each hot cross bun in half, spread each piece thickly with the remaining butter, then cut each half again diagonally.
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3
Cover the base of the pie dish with overlapping triangles of bun pieces, butter side up
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4
Lightly sprinkle over a little nutmeg and cinnamon and a few raisins and sultanas.
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5
Repeat this layer one more time or until the dish is filled.
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6
Sprinkle the remaining raisins and sultanas on top
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7
In a saucepan, mix the sugar (leaving a little aside for topping) and arrowroot together.
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8
Add a little of the milk to make a paste then keep whisking as you add the rest of the milk.
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9
Warm it over a low heat and add the cream and vanilla in.
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10
Alternatively you can use my vanilla pudding mix which is posted in my profile and add an extra 150ml milk to thin it
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11
Pour the custard mixture evenly over the bread.
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12
Gently press the surface with your fingers to push the bread into the custard.
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13
Sprinkle the remaining sugar over the surface then leave to one side for 30 mins to let the custard soak into the buns.
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14
Preheat the oven to gas 4 / 180C / 350F
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15
Bake for 40-45 minutes until the buns have absorbed all the liquid and the top is golden and serve hot.
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16
Delicious!
