Hot Cross Bread & Butter Pudding

Recycling Hot Cross Buns!, Rocking Dog

Recycling Hot Cross Buns!

“Hot cross buns! Hot cross buns! one a penny, two a penny, Hot cross buns!” I had some hot cross buns that were not the soft moist buns they should have been. So… it was time to make some simple wintry comfort food. My trio of hot cross buns would once again taste wonderful!

For this Eastery version of Bread & Butter pud’ you will need the following:-

200ml milk (preferably whole milk)
150ml double cream
2 free range eggs
4 tbsp caster sugar
Butter for spreading
2 tbsp sultanas or other dried fruit
Vanilla pod (optional)
3 or 4 hot cross buns

Set oven to 180 degrees. Slice each bun horizontally into 3 and spread each piece with butter. Place bun slices (reserving the cross tops) into an ovenproof dish (hope you noticed my Egg shaped Nigella Lawson one!) and sprinkle with 1 tbsp sugar and the sultanas. Top with the reserved tops.

Break the eggs into a jug, whisk with a fork. Add milk and cream together with the seeds scraped from the vanilla pod and 2 tbsp sugar. Stir well.

Pour egg mix over the buns, they may float until they become saturated with the custard.

Pour some water into a baking tin and place the pudding dish in the tin. This is a Bain Marie and helps to stop the custard from overheating and separating. Cook for about 25 minutes until deliciously golden brown. Serves 4.

Variations- after spreading the buns with butter, spread with some marmalade for a lovely citrus flavour* Grate over a little nutmeg or mixed spice* Add in some chunks of dark chocolate in place of the sultanas* For a lower fat version, make the pudding with skimmed milk and a buttery low fat spread.

Admittedly this isn’t the healthiest of sweet treats, but with March looking springlike, but feeling rather raw, it gives your being a pleasing warm glow!

Carb Fest, Rocking Dog

Carb Fest

Uncrossed Buns, Rocking Dog

Uncrossed Buns

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