How to make hot cross bun bread and butter pudding with Easter leftovers

With Easter coming this weekend, you might be stocking up on some treats alongside your essentials at the shop.

Despite these scary times, you can still enjoy a hot cross bun or an Easter egg.

But if you find yourself with too many, or you just want to whip up a delicious themed dessert, try this hot cross bun and butter pudding from food box delivery company Gousto, with chunks of gooey chocolate.

The recipe serves six and can all be done without using a knife so you can get the kids involved too.

Senior Recipe Developer at Gousto, Jordan Moore says: ‘Don’t worry if your hot cross buns have seen better days. Soaking them in the creamy custard for 15 minutes before baking will breathe new life into them.

‘A sprinkle of brown sugar on top will give that crispy caramel top, leading to a soft and fluffy underneath layer.

‘You can tell when the pudding is perfectly cooked, as you’ll see a slight wobble when you jiggle the ovenproof dish from side to side.’


Six leftover hot cross buns

Leftover Easter egg shards

400ml cream

300ml whole milk

Five eggs

80g salted butter

100g brown sugar

How to make hot cross bun bread and butter pudding:

Preheat the oven to 170° C/ 150° C fan/ Gas 3.

 Warm the cream and milk in a pan over a gentle heat.

Whisk the eggs and sugar together with a fork in a large bowl, then gradually add the warm cream mixture.

Halve the buns, spread with butter and arrange them in a shallow ovenproof dish.

Pour over the cream mixture and set aside to soak for 15 min.

Press the buns down into the mixture as they soften so that they absorb as much as possible.

Poke shards of your leftover Easter eggs down in between the buns.

Bake for 50 min or until just set with a bit of wobble.

Allow to cool slightly, then tuck in.

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