Easter Desserts – Hot Cross Bun & Butter Pudding
I was never a fan of bread and butter pudding as a child. I liked the top layer because the bread was crispy and had a sprinkling of sugar on it but I didn’t like the soggy layer below!
I wasn’t going to have any of this hot cross bun and butter pudding as I just assumed I wouldn’t like it, but I did try it and I loved it!
I’ll be getting the super wonderful husband to make this again!
Hot Cross Bun And Butter Pudding
Ingredients
- 300ml pot double cream
- 600ml milk
- 4 eggs
- 100g golden caster sugar
- 1 ½ tsp vanilla essence
- 8 hot cross buns
- 40g soft butter
- 3 tbsp chunky marmalade
Method
- Heat oven to 170C/150C fan/gas 3.
- Using gentle heat, warm the milk and cream in a pan.
- Whisk the eggs, sugar and vanilla together in a large bowl then gradually add in the milk and cream.
- Halve the buns and spread them all with the butter then arrange in a shallow oven-proof dish.
- Pour over the cream mixture and let it soak for 15 minutes.
- Bake for 50 minutes then remove from the oven and let it sit for 10 minutes.
- Serve while warm, although it’s also really nice when it’s cold!
