Easter has been and gone, eggs have been eaten and hunts performed but do you still have lingering hot cross buns in your cupboard that you’re not really sure what to do with?
This Easter my mum came up with an ingenious way of saving her stale hot cross buns from the bin, by making them into a bread and butter style pudding which my family just loved.
It’s quick and easy to prepare taking less than 30 mins to put together and 30-60 minutes to cook. We enjoyed our Hot Cross Bun and Butter Pudding at a post-Easter BBQ!
Ingredients:
- 50g butter, plus extra for greasing
- 8 stale hot cross buns
- 2 tsp cinnamon powder
- 700ml milk
- 100 ml double cream
- 2 eggs
- 50g granulated sugar
- Grated nutmeg, to taste
Method:
- Grease a pie dish with butter.
- Cut the hot cross buns in half and then in half again. Spread each slice with on one side with butter and arrange a layer butter-side up in the bottom of the dish.
- Sprinkle with a little cinnamon. Continue building layers of hot cross bun, and cinnamon until you’ve used up all of the hot cross buns making sure to finish on a layer of the buns and set aside.
- To make the custard start by warming the milk and cream in a pan over low heat to the scalding point but don’t let it boil.
- Crack the 2 eggs into a bowl, add three-quarters of the sugar and whisk lightly whisk until pale to this add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
- Pour the custard over the hot cross bun layered pudding and sprinkle with nutmeg and the last quarter of the sugar before leaving to stand for 30 minutes so that the bread can soak up the custard and delicious spices.
- Preheat the oven to 180C/355F/Gas 4.
- Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
- Enjoy!
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