Hot Cross Bun Bread and Butter Pudding
Capital Cooking
Ingredients
- 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
Directions
- 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.
Information
- Category
- Dessert Bread
- Cuisine
- English/Scottish/Irish