Hot Cross Bun Pudding Recipe
Ingredients
- 350ml of double cream
- 700ml whole-fat milk
- 5 eggs
- 125g caster sugar
- ½ tsp vanilla essence or 1 fresh vanilla pod split and deseeded
- 8 hot cross buns
- 50g unsalted butter
- 60g of white chocolate buttons
- 1 orange for zest
- Icing sugar for dusting
Method
- Start by beating the eggs together with the sugar in a large bowl, until the sugar has dissolved.
- In a pan, warm up the milk and cream along with the vanilla until the mixture begins to boil. Pour into the large bowl with the eggs and sugar and whisk together until thoroughly mixed.
- Cut the hot cross buns in half and toast. Once toasted, butter well and place evenly along the bottom of a dish, finishing in the centre with a top half of a hot cross bun, cross side up.
- Pour over the custard mix and let it sit for 20 minutes to soak everything in.
- Place the white chocolate buttons on top evenly.
- Place in oven and bake at 160 degrees for 12 -15 mins in individual dishes or 25 -30 minis if making one big one. The custard should be set with a little wobble left.
- Finish with icing sugar, caramelise under the grill until glazed and golden and finish with freshly grated orange zest.
- We like to finish ours with a healthy dollop of clotted cream ice cream, but you can also enjoy yours with chocolate and hazelnut or rhubarb gel.
