This week’s recipe idea is inspired by Easter buns and my eternal love of Bread and Butter pudding (second on my list to Lemon Meringue!). I do hope you enjoy making it, eating it and the adoration and applause of those you serve it too!
6 Traditional hot cross buns (use the chocolate ones and add roasted almonds for extra delish!)
50g orange marmalade (or grated lemon zest for the lower sugar option)
400ml milk (or 200ml lite cream/200ml milk)
75g caster sugar (or malt syrup 50ml)
1 tsp vanilla extract
GUIDE / INSTRUCTIONS
Slice the hot cross buns in half and spread the marmalade onto the cut side of the tops and set aside. Rip the bases of the buns into rough pieces and put into a 15 x 25cm roasting dish.
For the custard place the milk (and cream) into a medium sized saucepan and set over medium heat and bring to a boil.
As the milk is coming up to temperature whisk the eggs, sugar and vanilla together. Pour the boiling milk over the eggs, whisking constantly.
Once fully combined pour the custard into the roasting dish, soaking all the bread. Press the top of the buns onto the dessert, cut side down.
Allow the bread to soak up the custard for 15 – 20 minutes before baking in the preheated oven for about 30-40 minutes or until the pudding have puffed up and is lightly browned on top.
Allow to cool slightly before serving with a little cream, natural yogurt, ice cream or custard. Also delicious cold!
Have a great week ahead and happy local food eating!