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, halved
- 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
- For the custard, whisk the egg yolks, whole eggs and sugar together in a bowl.
- Simmer the milk, cream and vanilla in a pan over a low heat. Then remove from heat and remove vanilla pod. (leave seeds)
- Allow milk mix to cool before mixing in with the eggs. (If it’s too hot, the eggs will scramble!!)
- 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.
- Repeat the layer, ending with the top halves at the top (crosses visible). Heat oven to 180C.
- Pour the custard over the buns and allow to steep and soak in for 20mins.
- 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.
- 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.
- 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!!
Kim's Carbs 