Easter means those spicy Hot Cross Buns are going to be available for us to enjoy again, and plenty is always leftover.
Well, what happens when you are craving a little something more pudding, still with all the flavour of the Easter treats? We turn those buns into greater “yums” with a creamy and warming bun-and-butter pudding.
Ingredients
Baking spray
6 hot cross buns
4 eggs or 5 tbsp cornflour
1 tsp vanilla extract
100 g butter or margarine, to spread on the hot cross buns
160 g castor sugar
1 orange, zested
¼ cup smooth apricot jam – or a handful of dried apricots, chopped
2 cups cream or coconut cream
1 cup milk or plant-based milk
3 tbsp cognac or rum, optional
handful chocolate chips or mini Easter eggs
Method:
Preheat the oven to 180°C and spray some B-well Canola Baking Spray to grease a 20 x 20 cm oven dish.
Cut each hot cross bun in half and lightly butter both sides.
In a medium saucepan, add the cream, milk, vanilla extract and cinnamon, and cook over a low heat until the mixture is just starting to simmer.
In the meantime, whisk the eggs and caster sugar in a bowl until pale, then whisk in the milk and cream mixture.
Vegan version: Whisk the cornflour and sugar in to the coconut cream and plant-based milk mixture until well combined, simmer gently for 6 minutes- whisking continuously to allow no lumps. Remove off the heat.
Dip each hot-cross bun half into the custard mixture and place in the grease oven dish, then sprinkle the orange zest and apricot pieces, or spoon out small bits of apricot jam and drop around. Drizzle the optional cognac/run over the top.
Pour the rest of custard mixture carefully over the hot cross buns and allow to stand for 30 minutes. Sprinkle the optional choc chips/mini Easter eggs all around.
Place the pudding into the hot oven to cook for about 35-40 minutes, until golden on top and slightly set.
Remove and serve with a dust of icing sugar and some vanilla ice cream or cream, or perhaps some fresh berries on the side.
Enjoy the indulgence.
– Food24.com.
