HOT CROSS BUN BREAD AND BUTTER PUDDING
HOT CROSS BUN BREAD AND BUTTER PUDDING
HOT CROSS BUN BREAD AND BUTTER PUDDING

Ingredients
  • 6 free-range egg yolks
  • 2 free-range eggs
  • 150g/5oz caster sugar
  • 300ml/½ pint whole milk
  • 300ml/½ pint double cream
  • 1 vanilla pod
  • split
  • seeds scraped out
  • 75g/2½oz butter
  • 8 ready-made hot cross buns
  • halved
  • 25g/1oz sultanas
  • 25g/1oz raisins
  • 25g/1oz demerara sugar
Directions
  • For the custard
  • whisk the egg yolks
  • whole eggs and sugar together in a bowl.
  • Place the milk
  • cream and the vanilla pod and seeds into a pan over a low heat and slowly bring to a simmer. Remove from the heat and remove the vanilla pod.
  • Pour the milk and cream onto the egg mixture and whisk well.
  • Butter the hot cross buns
  • then cut into quarters.
  • Place a layer of the hot cross buns into a 22cm/9in x 10cm/4in
  • 5cm/2in deep ovenproof dish.
  • Sprinkle with some sultanas and raisins and the demerara sugar. Repeat the layers and finish with a final layer of buns.
  • Pour the custard over the buns and leave to stand for 20 minutes.
  • Preheat the oven to 180C/355F/Gas 4.
  • Place the dish into a deep roasting tray and add enough water to the tray to come a third of the way up the dish (this is a bain-marie). Cover with foil.
  • Carefully place the pudding and bain-marie into the oven and bake for 20-30 minutes
  • or until the custard has set. Remove the foil for the final five minutes of cooking to brown the top.
  • Serve the pudding with cream or mascarpone.