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Hot cross bun Bread and butter pudding

A seasonal alternative to the classic bread and butter pudding (and a handy way to use up stale hot cross buns) makes this a perfect dessert for Easter weekend.

Ingredients (serves 4-6)

250ml double cream

250ml milk

6 egg yolks

80g sugar

2 dessert spoon sultanas

1 teaspoon vanilla essence

6 hot cross buns cut in half & butter each side

Method

1) Layer the sliced buns in your earthenware dish sprinkling sultanas between the layers

2) Bring milk, cream, ½ sugar and vanilla to boil, then take off the stove.

3) Whisk egg yolks and remaining sugar in a bowl till it reaches a sabayon consistency. Pour milk mix over eggs and sugar and whisk.

4) Pour mix onto the hot cross buns and leave to soak for 30mins.

5) Cover with tin foil & Bake in pre-heated oven for 30mins at 180oc, take out of oven & leave for 20 minutes before serving.

This recipe was created by the team at The Crooked Well, an acclaimed restaurant in the heart of Camberwell. thecrookedwell.com

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