Hot Cross Bun Bread & Butter Pudding
We have a very special Easter treat for you all. This month we bring you a classic English recipe with a delicious Easter twist, a hot cross bun Bread and Butter pudding.
This warming dessert recipe serves 4 – 6 people and it is the perfect pudding to compliment your classic English Sunday roast dinner (especially if you add some cream or ice cream to go with it, yum!)
Typically, in a regular Bread & Butter pudding you would use “day-old” bread as slightly stale it holds together better however in this recipe, the sweet-spiced hot cross buns add a little extra sweetness to this mouth-watering Easter pudding (and it is sure to impress your guests) Better yet, in Waitrose you can get “flavoured” hot-cross buns including chocolate & orange, blueberry and lemon & elder flower. Now that would make a really spectacular Easter pudding!
Have you chosen your buns? Are you ready to get started? Well, let’s get cooking…
- 25g butter, plus extra for greasing
- 6 hot cross buns
- 50g sultanas
- 2 tsp cinnamon powder
- 350ml whole milk
- 50ml double cream
- 2 eggs
- 25g granulated sugar
- Grated nutmeg
- Grease a 1 litre pie dish with butter.
2. Cut the hot cross buns in half so you have a top piece and a bottom piece for each bun. Spread the inside of each bun half with butter, then cut each bun half in half again diagonally to create triangles.
3. Arrange a layer of the hot cross bun triangles, buttered-side up, in the bottom of the dish. Add a layer of sultanas. Sprinkle with half the cinnamon. Repeat the same again with another layer of hot cross bun triangles, sultanas and the rest of the cinnamon. Set dish aside.
4. Gently warm the milk and double cream together in a pan over a low heat to scalding point, but don’t let it boil.
5. Crack the eggs into a bowl and add three quarters of the sugar to the bowl. Whisk together until paler in colour and has bubbles.
6. Add the warm milk and cream mixture to the egg/sugar mixture and whisk very quickly to combine. Strain the custard into another bowl.
7. Pour the strained custard over the previously prepared hot cross bun layers and sprinkle with a little freshly grated nutmeg and the remaining sugar. Leave to stand at room temperature for at least 30 minutes. Note that at this stage you can store the pudding in the fridge until you’re ready to cook it. Ideally bring the pudding back to room temperature for 30 mins before cooking.
8. Preheat the oven to 180C (170C fan oven)/355F/Gas 4.
9. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
Now enjoy your hot cross bun and butter pudding with custard, double cream or ice cream!
Are you hosting a big Easter Sunday lunch this year? Check out our rustic elegant napkin holders to complete your table or why not fill one of our wine carriers with your favourite wines for the table? The perfect rustic centrepiece for any Easter lunch.
We’d love to see your creations! Tag us @thebasketcompany on social media if you decide to try and make this for your guests! We’d love to see them.