Hot cross bun pudding
Posted by Joelle
March 31, 2008
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This picture is from last Easter’s baking first – my first attempt at hot cross buns. They turned out well, but fell squarely into the wrong effort : reward ratio for me. Lots of effort, and though they were tasty, they really weren’t that much better than shop bought ones, so I doubt I’ll bother with these again.
This Easter’s baking first recipe on the other hand is going to be a keeper. Oh yes, bread and butter pudding made with hot cross buns is where it’s at. Wonderfully easy comfort food, with an Easter twist. It was gobbled up too fast for a photo I’m afraid, but it looked magnificent, all golden and creamy.
I have my friend Peter to thank for this recipe.
::Hot cross bun pudding
4 Hot Crossed Buns
Butter
Small handful of chopped mixed peel
10 floz of milk
2 1/2 floz double cream
3 eggs
2 oz of caster sugar
zest of half a lemon
grated nutmeg
Pre-heat oven to 180 degrees, and you’re best using a deep, oblong, pudding tin for this.
Cut the hot cross buns around the middle so you get three slices from each – you want to end up with 12 discs. Butter each slice liberally. Butter the inside of your dish liberally too, the more butter the better in this recipe. Lay six of the slices of bun in the bottom and sprinkle over the mixed peel. Lay the other six slices on top of this.
Mix together the milk and double cream, stir in the caster sugar and grated lemon zest. Whisk the eggs well in a separate bowl and mix them into the milk mixture. Pour that lot over the buttered buns and allow it to soak in a bit. Grate nutmeg over the top.
Bake for 30-40 minutes, or until golden brown on top. Eat, with lashings of double cream.
Next time I might spread some marmalade on the buns too, or add some vanilla to the liquid. Yummy!
2 comments Categories: recipes
March 31st, 2008 at 3:05 pm
Glad it went down well! :o)
I might try Nigella Lawson’s pain-au-chocolat bread and butter pudding sometime soon… I’m not convinced by the vanilla suggestion, I quite like the spiciness to this bread and butter pudding and I think vanilla might make it too sweet. Let me know how it turns out though.
March 31st, 2008 at 6:34 pm
Being scared of raisins (no, really), I won’t be trying this one, though I am very tempted by a non-raisin version. In fact, pain au chocolate, Peter, sounds bloody marvellous… I may have to go against my usual habits and make a pudding one of these days.