Hot Cross Buns Bread & Butter Pudding
Blog Entry: Tuesday 06 Apr 2010
Ingredients:
600 ml semi-skimmed milk
600 ml double cream
1 vanilla pd or 1 tsp vanilla essence
4 medium eggs
170g caster sugar
6 hot cross buns, sliced in half and spread with butter
3 tbsp cognac
Handful of raisins or dried fruit of your choice
Zest of 1 orange
Method:
1. Preheat the oven to 170C/Gas mark 4 and grease a baking dish with a little butter.
2. Spread the hot cross buns with butter, cut them in half and place in the baking dish.
3. Whisk the sugar and eggs together. Add either the vanilla essence or the halved vanilla pod with the seeds removed to a pan with the milk and cream, heating gently until warm. Remove from heat and take out the vanilla pod shell before adding the egg mixture, stirring until the sugar is dissolved.
5. Sieve the warm egg mixture all over the buns, drizzle with cognac and sprinkle with the raisins or dried fruit and orange zest. Leave the mixture to soak for as long as possible.
6. Place in the pre-heated oven and bake for 25-30 minutes or until puffed up and golden brown. Serve immediately.
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