Hot Cross Bun and Butter Pudding – An Easter Experiment

The bunnies are breeding, the ducks are laying and Easter is just around the corner. Most people are starting to plan that Easter lunch, and I have a perfect little dessert that adds an Easter twist to a classic favourite. This recipe I spotted on a UK website is absolutely delish!

  • a 6 / 8 pack of hot cross buns, halvedrecipe-image-legacy-id--923531_11
  • 6 egg yolks
  • 2 whole eggs
  • 150g of caster sugar
  • 300ml milk
  • 300ml double cream
  • 1 vanilla pod and seeds (if you can’t get these, just use extract)
  • 75g butter
  • 25g sultanas
  • 25g raisins
  • 25g demerara sugar
  1. For the custard, whisk the egg yolks, whole eggs and sugar together in a bowl.
  2. Simmer the milk, cream and vanilla in a pan over a low heat. Then remove from heat and remove vanilla pod. (leave seeds)
  3. Allow milk mix to cool before mixing in with the eggs. (If it’s too hot, the eggs will scramble!!)
  4. Butter the hot cross buns and put the bottom halves (no cross) on the bottom of a greased 22cm x 10cm oven dish. Sprinkle with some sultanas and raisins and dem. sugar.
  5. Repeat the layer, ending with the top halves at the top (crosses visible). Heat oven to 180C.
  6. Pour the custard over the buns and allow to steep and soak in for 20mins.
  7. Place the oven dish on a deep oven tray (create a bain-marie) and add water to the oven tray until it reaches one third of the way up the bun dish. Cover the whole lot with some tin foil.
  8. Carefully place it into the oven and bake for 20-30 minutes (until the custard has set) Remove the foil and allow to bake for 5 mins further which will brown the top.
  9. Serve with ice cream, cream or a bit of extra custard. (I prefer some store bought vanilla custard- cold- over the hot slice!)

You and your lunch guests will not be able to get enough!! It’s bound to become a festive favourite like a Christmas pudding!!

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