hot cross bun bread & butter pudding

Morning! This is a quick wee recipe that is also available in the Tuck In (gettit!?) selection over at the lovely Dish magazine. It may not look terribly exciting but is actually bloody delicious – the hot cross buns soak up all that custardy goodness so that the resulting pudding is soft and squishy with a crunchy top, the vanilla and orange infuse the whole lot  – just add vanilla ice cream into the mix and it is a perfect Easter comfort-food pud!

Not many words today (whaaat?), Nick is in the cab on the way home from the airport and I am sitting here with wet hair, straight out of the shower…more recipes coming for Easter, see you soon!!!


8 hot cross buns, each sliced into 3 pieces through the middle
60g butter, at room temperature
1/4 cup raisins or sultanas, optional
300mls milk
250mls cream
2 egg yolks
3 whole eggs
1 tablespoon vanilla extract
finely grated zest of 1 orange
1/2 cup caster sugar
To serve:
1-2 tablespoons icing sugar

Softly whipped cream or vanilla ice cream

Use a little of the butter to lightly grease a 15cm x 25cm (or equivalent) baking dish (I used a big loaf tin). Spread remaining butter on one side of each of the bun slices and layer them into the dish. It’s nicest if you don’t have the top too neat – the crunchy pokey-outy bits are extra good with the custard base! Sprinkle over raisins, if using. Beat milk, cream, yolks, eggs, vanilla, zest and sugar until the sugar is dissolved. Pour over buns and leave to soak in for half an hour whie the oven preheats to 180˚C. Put the pudding dish in a big roasting dish and pour boiling water in to come half way up the sides. Cover with tinfoil and bake for 20 minutes. Remove tinfoil and bake another 20-25 minutes until golden and custard is set. Remove from water bath and leave to cool/set for a minute or two before serving dusted in icing sugar with a generous scoop of vanilla ice cream. Serves 10


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