You’ll need:
650g of hot cross buns – I used a ‘hot cross loaf’ (available in some supermarkets) and a pack of 4 supermarket buns
Butter - about 125g, softened. The drier your hot cross buns are, the more butter you’ll need
300ml single cream
350ml milk (whole or semi skimmed)
4 large eggs
100g caster sugar
Vanilla pod (or 1 teaspoon vanilla extract)
To prepare:
Cut the hot cross buns into slices about 1cm thick. I took the crusts off the loaf too and cut the slices into the same size pieces as the buns. Cut the buns downwards so you get a little bit of cross on each one. Butter each piece generously.
When you chose your baking dish you need to make sure that you have another one bigger to put the serving dish in as you’re going to make a ‘bain marie’ in the oven. You can use a roasting tin or similar.
So identify your oven proof serving dish (probably about 20-25cm long) and line the pieces of hot cross bun in the dish. They need to overlap and with the buttered layer leaning against the edge of the dish. When you’ve done the first layer, add a sprinkling of mixed fruit (couple of tablespoons, more if you wish) before putting the next layer on top. I added another sprinkling of fruit on the top.
In a large bowl whisk the eggs and sugar together until it goes pale and frothy.
Slice along the length of the vanilla pod and then put it (whole) in a non-stick pan with the milk and cream. Very gently heat the milk/cream mixture until it is hot, but not boiling. Stir regularly otherwise it will stick to the bottom. If it does stick, stop stirring and find your sieve.
Once it’s hot, you need to pour it over the egg mix, whisking all the time (to stop it scrambling). If you need to sieve it, pour it in slowly through the sieve whisking as you go. Take out the vanilla pod, scrape the seeds out with a sharp knife and add them back to the custard mix.
Pour over the hot cross buns and leave to stand for at least 10 minutes.
Boil the kettle and put the oven on to 180C, 160C (fan), Gas Mark 4.
Put baking dish containing the pudding into the baking tray/roasting tin. If it’s easy to lift it into the oven, fill the roasting tin with boiling water (don’t get it in the pudding) until it comes about half way up the baking dish. I have to use a baking tray so put it in the oven first and then fill the tray from the kettle.
Bake for about 45 minutes until set but with a slight wobble at the top.
Serve with ice cream, cream, custard.
Enjoy x
Source :- Bake Yummy
650g of hot cross buns – I used a ‘hot cross loaf’ (available in some supermarkets) and a pack of 4 supermarket buns
Butter - about 125g, softened. The drier your hot cross buns are, the more butter you’ll need
300ml single cream
350ml milk (whole or semi skimmed)
4 large eggs
100g caster sugar
Vanilla pod (or 1 teaspoon vanilla extract)
To prepare:
Cut the hot cross buns into slices about 1cm thick. I took the crusts off the loaf too and cut the slices into the same size pieces as the buns. Cut the buns downwards so you get a little bit of cross on each one. Butter each piece generously.
When you chose your baking dish you need to make sure that you have another one bigger to put the serving dish in as you’re going to make a ‘bain marie’ in the oven. You can use a roasting tin or similar.
So identify your oven proof serving dish (probably about 20-25cm long) and line the pieces of hot cross bun in the dish. They need to overlap and with the buttered layer leaning against the edge of the dish. When you’ve done the first layer, add a sprinkling of mixed fruit (couple of tablespoons, more if you wish) before putting the next layer on top. I added another sprinkling of fruit on the top.
In a large bowl whisk the eggs and sugar together until it goes pale and frothy.
Slice along the length of the vanilla pod and then put it (whole) in a non-stick pan with the milk and cream. Very gently heat the milk/cream mixture until it is hot, but not boiling. Stir regularly otherwise it will stick to the bottom. If it does stick, stop stirring and find your sieve.
Once it’s hot, you need to pour it over the egg mix, whisking all the time (to stop it scrambling). If you need to sieve it, pour it in slowly through the sieve whisking as you go. Take out the vanilla pod, scrape the seeds out with a sharp knife and add them back to the custard mix.
Pour over the hot cross buns and leave to stand for at least 10 minutes.
Let your bun and custard mixture soak
Put baking dish containing the pudding into the baking tray/roasting tin. If it’s easy to lift it into the oven, fill the roasting tin with boiling water (don’t get it in the pudding) until it comes about half way up the baking dish. I have to use a baking tray so put it in the oven first and then fill the tray from the kettle.
Bake for about 45 minutes until set but with a slight wobble at the top.
Hot Cross Bun and Butter Pudding ready to serve
Enjoy x
Source :- Bake Yummy
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