Hot Cross Bun and Butter Pudding
Those hot cross buns I made for Fresh From the Oven were soooo nice and I must’ve been eating two every day. But they don’t seem to be going down and they’re going a bit dry. So I decided to give them a new lease of life by turning them into pudding!
I have never heard of bread and butter pudding before I came to the UK, and the first time I’ve heard of it I was like… “butter? bread?? pudding???” Yes, it’s as weird as Spotted Dick (oh and I had a proper giggle the first time I heard that!). But weird as it sounds, it is actually very nice! Especially when eaten hot with a dollop of ice cream… hmm….
I suppose you can use any type of sweet bread, or plain white bread for this recipe. And it is a very forgiving pudding, you don’t have to measure everything to the nearest gram and it will still turn out nice.
- 650ml milk
- Zest of 1 lemon
- 350g hot cross buns
- butter for spreading
- 3 eggs
- 45g caster sugar
- 2 tablespoon of Glava (brandy or rum will work just as well I think)
- 50g sultanas
- a handful of dried apricot (chopped)
- about 2 tablespoons of demerara sugar
- Ground cinnamon for dusting
- Preheat oven to 170’C
- Heat up the milk in a saucepan, but the lemon zest in and turn off the heat once it simmers. Leave to infuse.
- Cut the hot cross buns in three (or just half them if they are flat), butter them on one side.
- Mix together the eggs, sugar and liquer. Pour in the milk from step 1.
- Lightly butter a medium roasting tin, layer the buns snuggly. Sprinkle the sultanas and dried apricot.
- Pour in the eggy mixture to cover the buns. Push the buns down with your fingers so that they are immersed in the egg mixture.
- Leave for 5 minutes so the bread soaks up the sweety eggyness.
- Place the roasting tin in a bigger roasting tin, then fill the big roasting tin with water coming up to half the height of your pudding tin.(Bain marie)
- Sprinkle with demerara sugar to achieve a lovely crunchy brown top and ground cinnamon for the very inviting smell.
- Bake for about 50 minutes or until the egg custard is just set and brown on top.
It is the best way to use up stale bread (apart from turning them into breadcrumb and make parmesan chicken….), and a very cheap and delightful pudding!