I once ate nothing but hot cross buns for breakfast and lunch, all spring long. I used to get quite obsessive over food when I was a teenager*, a habit I am so happy that I have outgrown now.
I ate so many hot cross buns, I made myself sick of them (I know!), but thankfully, I can bare the taste of them again – and not to an obsessive level.
You can get so many fancy pants hot cross buns now; chocolate and orange, toffee, summer fruits – I do enjoy trying out different novelty buns that are now so mainstream in the shops.
However, rather than just having them simply toasted and slathered with butter, I’ve completely reclaimed my love of hot cross buns again by turning them into this wonderfully indulgent and very old-school pudding. I hope you enjoy!
*I once went through a non-stop garlic bread phase (I must have STUNK), a porridge phase and a hash brown phase.
It may seem like sacrilege to do anything other than eat a hot cross bun with melted salted butter, but trust me – this takes bread and butter pudding to a whole new level. I’ve added extra sultanas and dollops of marmalade to add even extra indulgence, but these ingredients are optional – use whatever you have in your cupboards to pimp them up. Chunks of marzipan would be a wonderful addition and would make it even more Eastery!
- 250ml milk
- 300ml double cream
- 1 tsp vanilla bean paste
- 3 large eggs + 1 egg yolk
- 3 tbsp caster sugar
- 6 hot cross buns
- Approx 50g butter
- Approx 25g orange marmalade (optional)
- A handful of sultanas (optional)
- Demerara sugar, for sprinkling on top
- Cut the hot cross buns in half and butter each half, front and back. Cut the bottoms of the hot cross buns into triangles, but leave the top of the buns whole
- Grease a roasting tin with butter and place the buttered triangles in the tin, to cover the bottom. Scatter over the sultanas and dollops of the orange marmalade and then place the tops of the hot cross buns on top of the triangles. Set aside while you make the custard.
- In a bowl, whisk the eggs and sugar together until combined
- Gently heat the milk and cream in a saucepan until it is just above warm and then slowly whisk into the egg mixture, taking care not to curdle the eggs
- Pour the custard over the hot cross buns, making sure every inch of hot cross buns is covered in the custard. Leave to soak for 30 minutes.
- When ready to bake, preheat the oven to 180oc – bake for 30 minutes with foil on the top and then remove the foil and leave to make for a further 15-20 minutes or until the custard has set and it is golden brown
- Leave to cool slightly before serving with a generous helping of cream!
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