Hot cross bun bread and butter pudding
Got leftover hot cross buns to use up? Make this ramped up version of the British classic pudding, perfect for Easter entertaining
Author: Olivemagazine/Photo credit to olivemagazine.com
Ingredients
- double cream 200ml
- whole milk 400ml
- eggs 3
- caster suagr 75g
- vanilla extract 1 tsp
- Cointreau 2 tbsp
- orange 1, zested
- butter 50g, room temperature
- hot cross buns 8, halved
- shredless marmalade 4 tbsp, plus extra to glaze
- ice cream or pouring cream to serve
Instructions
- STEP 1
- Pour the cream and milk into a pan, and heat gently to just below simmering point. Whisk together the eggs and sugar in a large bowl. Gradually whisk in the hot liquid, then stir in the vanilla extract, Cointreau and orange zest.
- STEP 2
- Butter the buns and spread with marmalade, then sandwich back together and cut all but one in 1 /2 so you have 14 semi-circles in total, plus 1 whole.
- STEP 3
- Arrange around the whole bun in a 26cm round baking dish and pour over the custard. Leave to soak for 15 minutes. Heat the oven to 160C/fan 140C/gas 3 and put in a heavy baking sheet.
- STEP 4
- Gently press the buns down into the custard before putting the dish on the hot baking sheet. Bake for 35-40 minutes or until the custard is just set. Brush with more marmalade and leave in the dish for 10 minutes before spooning out and serving with ice cream or pouring cream.
