Hot Cross Bun Butter Pudding Recipes

HOT CROSS BUN & BUTTER PUDDING

Steps:

• 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.

HOT CROSS BUN BREAD AND BUTTER PUDDING RECIPE

Steps:

• Pre heat oven to 180°C /350°F /Gas Mark 4. Grease a 1 litre baking dish with a little of the butter.
• Spread the slices of loaf with the remaining butter and cut them in half diagonally. Arrange them in the prepared dish.
• Whisk the vanilla extract, sugar and eggs together.
• Gently heat the milk and cream in a pan until warm, then remove from the heat and add the egg mixture. Stir until the sugar has dissolved.
• Strain the warm egg mixture over the loaf in the baking dish and leave to soak for 15-20 minutes.
• Sprinkle the lemon zest over the surface of the pudding.
• Transfer the baking dish to the pre-heated oven and bake for 25-30 mins until puffed up and golden brown. Serve at once.

CHOCOLATE HOT CROSS BUN BREAD & BUTTER PUDDING

Steps:

• Put the cream, milk, 100g of the dark chocolate, the cocoa powder, sugar, vanilla and a pinch of salt in a saucepan over a low-medium heat and whisk until the mixture is smooth and fully combined. Pour into a large bowl to cool slightly.
• Meanwhile, split the hot cross buns and spoon 1 tsp chocolate spread over the base of each, then sandwich with the bun tops. Arrange the buns in a 5cm-deep, 30 x 20cm baking dish in a single layer, then sprinkle over the rest of the chopped dark chocolate.
• When the chocolate cream mixture has cooled to room temperature, whisk in the eggs. Slowly pour this custard over the hot cross buns, then cover and chill for 1 hr until some of the custard has been absorbed by the buns.
• Heat the oven to 180C/160C fan/gas 4. Bake for 40-45 mins until the top is golden and the custard is gently set. Leave to stand for 5 mins, then serve with ice cream, if you like.