Last in the triology - Hot cross bun pudding - Gluten, Wheat and dairy free!

This is the last dish I made for my mini allergy friendly dinner party for our dessert, served with soya cream - a new product for me - texture wise very good but needed a little sweetening I thought!

Sainsburys had provided me with some recipe cards and special Freefrom ingredients, I decided to mix the two and used their B&B pudding recipe with some tweakings:

Makes 2 generous servings

Easy

• 2 Freefrom Hot cross buns
• 2 eggs
• 80ml soya cream
• 160ml unsweetened soya milk
• 1 tbsp golden syrup

Slice the buns thinly and line individual dishes. Whisk together the remaining ingredients, gently pour over the dishes and leave to soak for 30 mins to an hour.

Bake @ 150o fan / 170o for 30 minutes or until puffed up, golden and cooked through. Serve with the remaining cream