Recipe
for family meals :
|
Hot
Cross Bun Bread and Butter Pudding
|
|
 This
recipe for Hot Cross Bun Bread and Butter Pudding comes
from Salamander Cookshop - www.salamandercookshop.com
Salamander
has been one of Britain’s leading cookshops since
1993. Their philosophy is to bring you the best kitchen
equipment – quality cookware, bakeware, knives,
mills and other kitchen utensils and accessories –
from around the world.
This is a great Easter version of the traditional pudding
that can be eaten using tea cakes, or my favourite version
which uses left over Panettone.
Ingredients
for Hot Cross Bun Bread and Butter Pudding
8 hot cross buns split
110g softened butter
Rind of half a lemon grated
2 whole eggs
2 egg yolks
250ml milk
150ml double cream
50g Demerara sugar
1tsp vanilla extract
Pinch of salt
How
to make Hot Cross Bun Bread and Butter Pudding
-
Butter a deep ovenproof dish.
- Heat
the oven to 180°C / Gas Mark 4.
- Butter
the hot cross buns and lay them, butter side up, overlapping
in the dish.
- Mix
together the lemon rind, eggs, milk, cream, half the
sugar, vanilla extract and salt.
- Pour
over the buns and leave for at least 30 minutes to
soak up the liquid, ducking any of the buns that want
to float.
- Sprinkle
the remaining sugar over the pudding and put in the
oven for about 40 minutes, or until the custard is
set. Best served warm rather than hot.
Serves
4
Salamander
Cookshop
www.salamandercookshop.com
|
