Hot cross bun & butter pudding
A classic bread and butter pudding recipe, but using our superlative hot cross buns instead. You won’t need to add any dried fruit or spices as the buns already carry plenty. You could spread the buns with marmalade too if you’re feeling classy, or chocolate spread if you’re feeling vulgar. It may look a bit dry when it comes out of the oven, but the slices are plump with custard that gets drawn up as it cooks.
Cook's notes
Don’t waste your leftover egg whites, they are perfect for making meringues or macaroons.
Ingredients
- 3 large Riverford hot cross buns, or 4-5 smaller ones
- unsalted butter
- 300ml milk
- 300ml double cream
- ½ tsp vanilla essence or the seeds from half a pod
- 6 egg yolks
- 60g caster sugar
- 2 tbsp demerara sugar
Method
-
Step 1
Cut each bun into 4 vertical slices, as if you were slicing a loaf of bread. Butter them lightly and then lay them snuggly in a 1.5 litre baking tray, slightly overlapping. Don’t be too formal; use slices to fill gaps and make sure the tray is nicely packed.
-
Step 2
Put the milk, cream and vanilla into a saucepan. Bring it just up to a simmer and then remove it from the heat. You must keep an eye on it to make sure it doesn’t boil over and scald.
-
Step 3
In a large mixing bowl, whisk the eggs yolks and sugar together until pale. Now slowly pour the warm cream over the eggs, whisking as you pour. Then pour it evenly across the hot cross buns and leave them for 20 minutes to soak up the warm custard.
-
Step 4
While you wait, preheat your oven to 160⁰C/Gas 3. Put a kettle full of water on to boil. Melt about 50g of butter in a small saucepan.
-
Step 5
When you are ready to cook, brush any edges of bun that are sticking up above the custard with melted butter; this will help them go nice and golden. Sprinkle the top with demerara sugar.
-
Step 6
Now sit the baking dish in a deep roasting tray and transfer it to the oven. Pour boiling water into the roasting tray so that it comes two thirds of the way up the side of the baking dish. Close the oven and bake for 35-40 minutes, until the custard has been soaked up and just set. If the top still looks a bit pale, finish it under the grill until lightly coloured and caramelised. Best served with a little cold cream.