Hot cross bun & butter pudding
Like classic bread and butter pudding? Try this twist that uses hot cross buns instead – a great way to use up any Easter leftovers
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Prep:20 mins
Cook:50 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 581
-
fat 34g
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saturates 17g
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carbs 61g
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sugars 44g
-
fibre 1g
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protein 11g
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salt 0.41g
Ingredients
- 300ml pot double cream
- 600ml milk
- 4 eggs
- 100g golden caster sugar
- 1½ tsp vanilla essence
- 8 hot cross buns
- 40g soft butter
- 100g marzipan, cubed
- 3 tbsp chunky marmalade
- icing sugar, for dusting
Tip
Make aheadYou can make this pud a day ahead. Warm it gently in the just-turned-off oven covered with foil, while you eat your Sunday roast.
Method
Heat oven to 170C/150C fan/gas 3. Warm the cream and milk in a pan over a gentle heat. Whisk the eggs, sugar and vanilla together with a fork in a large bowl, then gradually add the warm cream mixture.
Halve the buns and spread with the butter. Arrange in a large shallow ovenproof dish (approx 25 x 32cm), dot with the marzipan and brush the marmalade on top.
Pour over the cream mixture and set aside to soak for 15 mins. Press the buns down into the custard mixture as they soften.
Bake for 50 mins until set, then remove and allow to stand for 10 mins. Dust lightly with icing sugar and serve while still warm.
