When it comes to dessert hybrids, consider us on board. Whether it's ice cream balancing on a bed of spun sugar, a Cadbury's Creme Egg that's been given the Scotch egg treatment, or simply adding booze to our doughnuts, we're all for getting creative. This applies to Easter, too. And when we met the hot cross bun bread and butter pudding, we didn't look back.
Truly giving a spin on a classic dessert during the time of daffodils, lambs, and pancake bloat, London-based catering company Capital Cooking just upgraded the hot cross bun to new heights. Try it for yourself and see!
- 4 hot cross buns
- 20 g butter, softened
- 3 tablespoons orange marmalade
- 2 eggs
- 150 ml double cream
- 300 ml milk
- 50 g caster sugar
- zest of 1 orange
- 1/2 teaspoon vanilla extract
- pinch of nutmeg and cinnamon
- 1 tbsp Demerara sugar
- Pre-heat the oven to 180°C /160°C fan / gas mark 4. Grease a shallow ovenproof dish.
- Slice the hot cross buns in half, spread with the softened butter and marmalade and place into the ovenproof dish.
- In a clean bowl whisk together the eggs, cream, milk, sugar, orange zest, vanilla extract, and spice. Pour the custard over the hot cross buns and leave to soak for 20-30 minutes. You will need to press the hot cross buns down into the custard so that it gets fully absorbed.
- Sprinkle with Demerara sugar and cook on a middle shelf for approximately 40 minutes until risen and set. Leave to stand for 10 minutes before diving in! Serve warm and with cream or ice cream.
- Dessert Bread