Hot cross bun bread and butter pudding
A fabulous way to use up leftover hot cross buns, this recipe can also be adapted for scones, spotted dog, Panettonne or barmbrack
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
Ingredients
50g butter
1ā2 tsp nutmeg, cinnamon or mixed spice
25g raisins
25g candied peel
450ml cream
225ml milk
4 eggs, lightly beaten
1 tsp pure vanilla extract
110g sugar
pinch of salt
1 x 20.5cm (8 inch) square dish
Method
Split the hot cross buns in three horizontally. Butter each side, but not the top of the buns. Arrange the base, in one layer in the dish. Sprinkle the buns with half the spice and half the raisins and candied peel. Arrange the next layer of buns. Sprinkle the remaining nutmeg, raisins and candied peel. Cover with the tops of the hot cross buns.
In a bowl, whisk together the cream, milk, eggs, vanilla extract, sugar and the pinch of salt. Pour the mixture through a fine sieve over the buns. Let the mixture stand, loosely covered, at room temperature for at least 1 hour or chill overnight.
Preheat the oven to 180Ā°C.
Place the pudding in a bain-marie and pour in enough water to come halfway up the sides of the baking dish. Bake the pudding in the middle of the oven for about 1 hour or until the top is crisp and golden. Serve warm with some softly whipped cream.
