Hot Cross Bread and Butter Pudding
If you wish you can add a handful of extra dried fruit to your pudding, raisins, currants, and sultanas.
Ingredients
For the Pudding
- 8 ready-made Hot Cross Buns cut into slices
- 100 gram Jersey unsalted Butter
- 4 free-range Eggs
- 75 gram Golden Caster Sugar
- 250 ml Whole Jersey Milk
- 250 ml Jersey Double Cream
- 1 tablespoon quality Vanilla Essence
To Serve
- Icing Sugar
- Jersey Single Cream
Instructions
- First whisk the eggs, vanilla essence and 50 grams of the caster sugar together in a large heatproof bowl.
- Pour the milk and cream into a heavy-bottomed pan and slowly bring to a simmer then remove from the heat.
- Slowly pour the milk and cream onto the egg mixture whisking continuously then set aside.
- Butter the hot cross bun slices, then layer into an ovenproof dish. Pour the egg custard mix over the layered hot cross buns and leave to stand for thirty minutes.
- Whilst the pudding is soaking up the egg mix preheat your oven to 350 F / 180 C / Gas Mark 4.
- Sprinkle with the remaining sugar, cover the pudding with foil and place the whole dish into a large deep baking tray. Pour in enough water to the tray to come a third of the way up the pudding dish, this is a simple bain-marie and will help prevent the pudding overcooking.
- Carefully place the bain-marie into the oven and bake for thirty to thirty-five minutes, or until the egg custard mix has set. Remove the foil for the final five minutes of cooking to brown the top.
- Serve the pudding dusted with icing sugar and some cream.
Notes
Sulphites Tried this recipe?Let us know how it was!