It’s the time of year where we brits buy loads of Hot Cross Buns and a good deal of them go stale. Whilst you can still toast them, there is also an alternative to a Bread and Butter Pudding that my eldest came up with – Hot Cross Bun and Butter Pudding. So here is the recipe that takes at most 10 minutes to prepare and a further 40 minutes to stand and cook.
What you need:
100g of English Butter
550g of Hot Cross Buns – about 8 of the standard supermarket baked buns
A good handful or two of Sultanas or Raisins
6 medium Free Range English eggs
900ml of Organic Whole Milk (1.5 pints) – you can always replace some of this with cream if you wish
6 table spoons of golden sugar
What you need to do:
- Grease a 2 litre oven proof dish – we use a lasagne type dish
Cut the Hot Cross Buns into thirds and butter both sides. You may need to warm the butter slightly. Use all the butter up, so be generous – this is not a dish for the health conscious.
Put the buttered Hot Cross Bun slices into the dish. You want some poking up to get crispy when cooking, so a good jagged pattern works well.
Sprinkle with your Sultanas or Raisins.
- In a mixing bowl add the milk, eggs and sugar. Give it a good mix up – the egg yolks should be well dispersed.
Pour onto into your oven dish over your buttered hot cross buns. Spread evenly and ensure that the sugar is even distributed as well.
Now the easiest bit – put the oven onto 180 degrees C or 160 for a fan oven. Don’t put it in the oven yet, leave it all for 10 mins at least. Bit longer if you have time.
Sprinkle the top with a bit of extra sugar and put in the oven. Takes about 30 mins in ours but might take up to 40 mins. It should be crispy on top and the custard set.
You should end up with something that looks and tastes fantastic!