Hot Cross Bread Bun Pudding Recipe.
Yeah, There’s Paula on my Left Arm.
pop quiz: the lyric above is from what song and artist? clue: originally it was Flo on the left, but, I guess, the lads at the seaside made it more state-side friendly with Paula.
Mike and Paul, a couple of friends of ours, run a small walking holiday company. In summer they offer walking holidays in the ‘winter ski resorts’ of ‘Chamonix‘ and ‘the Dolomites‘. On their holidays in the French Alps, Paula does the all the cooking so her recipe book is bulging. I’ve taken a few of her favourites to share.
Post Easter, hot cross buns are still on the supermarket shelves so this is a great recipe when you are a bit bored with simply toasting them and spreading them with butter.
In the Alps, Paula uses brioche instead of hot cross buns and serves it with crème fraiche.
Ingredients for Hot Cross Bread Bun Pudding.
- 300 ml pot Double Cream
- 600 ml Milk
- 4 Eggs
- 100 gram Golden Caster Sugar
- 1½ tsp Vanilla Essence
- 8 Hot Cross Buns
- 40 gram Butter, softened
- 100 gram Marzipan, cubed
- 3 tbsp Chunky Marmalade, warmed
- Icing Sugar, for dusting
How to Make Hot Cross Bread Bun Pudding.
- Mix together the cream and milk.
- Separately, whisk the eggs, sugar and vanilla together in a large bowl.
- Gradually whisk the cream mixture into the egg mixture.
- Halve the buns and spread with the butter.
- Arrange the buns in a large shallow ovenproof dish (about 25cm x 32cm) scattering the marzipan evenly.
- Brush the top buns with marmalade.
- Pour the cream mixture over the buns and set aside to soak for at least 15 minutes; the longer the better.
- Press the buns down into the custard mixture as they soften.
- Bake for 50 minutes in the oven at 170oC or until well risen and wobbly, but set.
- Remove from the oven and allow to stand for about 10 minutes.
- Dust lightly with icing sugar and serve with custard whilst still warm.