Hot cross bun and butter pudding

Bought too many hot cross buns for Easter? Here's a delicious pudding recipe from Leonie Brown at Black Fig Catering to help use them up

Bought too many hot cross buns for Easter? Here's a delicious pudding recipe from Leonie Brown at Black Fig Catering to help use them up

Picture by Paul Rickard

Ingredients

6 egg yolks
2 whole eggs
¾ C sugar
300ml milk
300ml cream
1 tsp vanilla extract
75g butter
8 hot cross buns (use up any older ones) cut in half
¼ C raisins
¼ C sultanas
¼ C brown or Demerara sugar

Method

Whisk eggs, yolks and first lot of sugar in a bowl.

In a pot heat the cream, milk and vanilla until just simmering. Allow to cool.

Pour the cream mix over the egg mix and whisk well.

Butter the hot cross buns and then cut into quarters.

Place a layer of hot cross buns in a 20cm baking dish then sprinkle with raisins and sultanas. Repeat these layers finishing with a layer of buns on top.

Pour egg and cream mix over the buns and stand for 20 minutes.

Place this dish into another larger ovenproof dish and pour water in until it is a third of the way up your dish (this is a bain-marie).

Cover with foil and place in the oven at 180 degrees for approx 20 - 30 minutes or until the custard has set. Remove the foil and cook for a further 5 minutes or until the top is nice and golden.

Serve with cream or your favourite icecream.

Ingredients

6 egg yolks
2 whole eggs
¾ C sugar
300ml milk
300ml cream
1 tsp vanilla extract
75g butter
8 hot cross buns (use up any older ones) cut in half
¼ C raisins
¼ C sultanas
¼ C brown or Demerara sugar

Method

Whisk eggs, yolks and first lot of sugar in a bowl.

In a pot heat the cream, milk and vanilla until just simmering. Allow to cool.

Pour the cream mix over the egg mix and whisk well.

Butter the hot cross buns and then cut into quarters.

Place a layer of hot cross buns in a 20cm baking dish then sprinkle with raisins and sultanas. Repeat these layers finishing with a layer of buns on top.

Pour egg and cream mix over the buns and stand for 20 minutes.

Place this dish into another larger ovenproof dish and pour water in until it is a third of the way up your dish (this is a bain-marie).

Cover with foil and place in the oven at 180 degrees for approx 20 - 30 minutes or until the custard has set. Remove the foil and cook for a further 5 minutes or until the top is nice and golden.

Serve with cream or your favourite icecream.

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