Hot Cross Bun Toffee Pudding
Serves: 6
Time: 40 minutes
Ingredients –
2 cups spelt flour - sifted
¾ cups plant based or dairy milk
½ cup butter - melted
¼ cup coconut sugar
¾ cup raisins
1 orange - zest + juice
1 egg
1 tsp vanilla bean paste or extract
1 ½ tsp baking powder
2 tsp ground cinnamon
2 tsp mixed spice
¼ tsp sea salt
Cross (optional)
½ cup flour
3 tbsp water
1 tsp maple syrup
Toffee Sauce
1 tbsp cornflour
1 tbsp water
1 cup coconut cream
¾ cup coconut sugar
2 tbsp butter
¾ tsp sea salt
To Serve
6 scoops of vanilla ice cream
Method –
Preheat the oven to 180°C.
Add all of the pudding ingredients to a large bowl and gently fold together until just combined, take care not to overmix, stop when the flour is fully incorporated.
Grease a medium ovenproof dish with oil or butter, pour in the batter and spread it into an even layer.
To make the cross mixture (optional. Omit this step if you are not doing the cross), add the flour and water to a small bowl and mix with a fork until a thick paste forms. If it's too runny to pipe, add more flour one tablespoon at a time. If it's too thick, add a small splash of more water. Transfer to a piping bag or zip-lock bag, snip a small opening from one corner, then pipe even lines across the top of the pudding to create a hot cross bun effect.
Place the dish in the oven and bake for 30 minutes, until golden and cooked through.
While the pudding bakes, make the toffee sauce. Combine the cornflour and water in a small cup and stir until fully dissolved. Add the remaining toffee sauce ingredients to a pot, pour in the cornflour mixture and place over medium heat. Whisk continuously until the sauce reaches a boil, then reduce to a gentle simmer and cook for 5–10 minutes, until glossy and thick but still pourable.
As soon as the pudding comes out of the oven, prick it all over with a fork and pour over three-quarters of the toffee caramel. Leave to soak for at least 15 minutes.
To serve, cut into squares, spoon into bowls and top with a generous scoop of vanilla ice cream and a drizzle of the remaining caramel.
Swaps / Additions
Hot Cross Bun Pudding:
- Spelt flour for wholemeal, white or gluten free flour.
- Butter for coconut oil.
- Coconut sugar for brown or white sugar.
- Raisins for sultanas, chopped figs or dates.
- Egg for a flax egg.
- Mixed spice for ground ginger.
Toffee Sauce:
- Coconut cream for full cream milk.
- Coconut sugar for brown sugar.
- Butter for coconut oil.
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