Hot Cross Bun Bread and Butter Puddings – Hot Cross Bunnies

Crusty on the outside with a gloriously gooey custardy middle….Another easy recipe from Dinner at Mine.….yesterday for our Easter brunch I added a few chocolate chips too…..

You can use ramekins, but I used mugs to make them in, and as in the book I’ve also used pretty teacups too. I’ve  never had a breakage in the oven, but I guess I it might not be the best idea to use your Nan’s finest china…..

This image by Sam Curtis Lindsay.

Hot Cross Bun Bread and Butter Pudding

300 ml milk
300 ml single cream
1 vanilla pod
1 orange
2 eggs
70 g golden caster sugar
6 hot cross buns
50 g butter
few chocolate chips, optional

Preheat oven 180 C/ 350 F/Gas 4

1. Pour the milk and cream into a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan. Bring to just below a boil, remove from heat, whisk to disperse the vanilla seeds, then remove the pod. Leave to cool for 5 minutes.

2. Finely grate the zest from the orange. Whisk the eggs with the caster sugar and zest in a bowl and pour over the milk and cream mixture, whisking all the time.

3. Cut each hot cross bun into 3 across the middle, and lightly butter one side of each.  Place the bottom third of each bun into the base of 6 x 200 ml ramekins or cups. Pour over a little of the custard, add a couple of chocolate chips, if using, then add the middle section of the buns. Add more of the custard until used up, (add more chocolate chips, again if using) then top with the top of the bun, cross uppermost. (Don’t submerge the tops)

4. Place the ramekins into a roasting tin and fill halfway with boiling water. Carefully place in the oven and cook for about 20 minutes or until just cooked but a bit wobbly in the centre.

Serve warm.

This entry was posted in April, Eggs & Dairy, Herbs, Spices & Flavourings, March, Midnight Feast, Puddings, Recipes, Tea, Cakes & Confectionery. Bookmark the permalink.

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