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…..
This image by Sam Curtis Lindsay.
Hot Cross Bun Bread and Butter Pudding
300 ml single cream
1 vanilla pod
70 g golden caster sugar
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.