Saturday, April 2, 2016
Hot Cross Bun and Butter Pudding
I am a huge fan of bread and butter pudding, it's the ultimate in comfort food. Making it with hot cross buns really takes it up another level though with the spice and sultanas.
In the interest of full disclosure I have to admit I actually made this batch of hot cross buns especially to make this pudding. Because there is zero chance I would ever get to make it because we never have leftover hot cross buns!
I used home made hot cross buns for this but of course any would do. Just make sure they are at least a day or so old so they soak up all the delicious custard.
And with that we say goodbye to hot cross buns for another year.
My Hot Cross Bun and Butter Pudding
6 leftover hot cross buns
1 cup coconut cream*
2 cups rice milk*
2 ts vanilla extract
1 tbs coconut sugar
6 ts marmalade*
Preheat the oven to 180 degrees / 160 degrees fan-forced.
In a jug beat together the coconut cream, milk, vanilla, coconut sugar and eggs until well combined.
Slice the hot cross buns through the middle and place the bottom halves in a greased deep baking dish. Spread each one with a teaspoon of marmalade.
Pour over half of the milk mixture, replace the tops of the buns and pour over the remaining mixture.
Leave to rest, covered, for at least 30 minutes to allow the buns to absorb about 1/2 the liquid.
Bake in a preheated oven for about 35 minutes or until golden brown and the custard is only just set in the middle (it should still have a wobble).
Stand for 15 minutes before serving.
* if not dairy free you can replace with regular cream, milk and butter for a more traditional bread and butter pudding.
Do you ever have leftover hot cross buns? Or are you more likely to have a stash of Easter eggs hidden somewhere?