Hot Cross Bun Bread and Butter Pudding
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.
- Easter Feast
- South African
Prep Time15 minutes
Cooking Time45 minutes
- 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
- 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