A new take on the traditional bread and butter pudding – spoil the family and use those last almost-stale hot cross buns left over from Easter weekend.
Prep time 15 minutes
Cooking time 45 minutes
Serves 6
Ingredients
Directions
Ingredients
20g butter, melted
6 x FLM chocolate hot cross buns
100g marshmallows
250ml (1 cup) milk
250ml (1 cup) cream
3 jumbo eggs
125g caster sugar
10ml (2 tsp) vanilla extract
50g warm apricot jam
Icing sugar, for dusting
Directions
Brush a 26cm x 17cm x 5cm baking dish thoroughly with melted butter.
Slice the hot cross buns into 1cm slices and butter lightly and evenly.
Arrange the slices in neat over-lapping rows to completely cover the base of the baking dish and dot with marshmallows.
Mix the milk and cream in a large saucepan and heat until just warm – not boiling.
Whisk the egg and sugar until light in colour, then stir in the vanilla essence.
Combine with the warm milk. Strain into a jug.
Pour gently over the hot cross bun slices.
Place the baking dish in a roasting pan. Fill the roasting pan with boiling water so that it comes 3/4 of the way up the sides of the baking dish – this is called Au Bain Marie. Bake at 180°C for +- 45 minutes until the pudding is just set.
While the pudding is in the oven, prepare the apricot glaze by placing the jam into a small saucepan with a dash of water about 15ml (1 Tbsp) over a low heat.
Stir until it is a smooth mixture, remove from the heat and set aside until needed.
Remove from the oven and brush with the apricot glaze.
Allow to cool for 10 minutes.
. Just before serving, dust with icing sugar
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