Welcome, Spring! Here’s a recipe for a perfect Easter pudding. It’s easy to make, and combines the comforting flavours of vanilla and cinnamon with a pop of orange.
I tried out two batches of this – first without marmalade, and then with – and the second batch definitely did benefit from the added citrusy zing. If you’re looking to make a smaller amount (the recipe below will comfortably serve at least 8!), I made the first batch with halved quantities, which worked brilliantly, and probably needs a little less cooking time depending on your oven. Much like traditional bread and butter pudding, this works particularly well with buns that are a few days old, lending a crisper texture to the finished pudding – so a good way to use up any leftover buns after Easter. This is delicious on its own, or served with a scoop of vanilla ice cream.
Hot cross bun and butter pudding
- 300ml pot double cream
- 600ml milk
- 4 eggs
- 100g caster sugar
- 1½ tsp vanilla extract
- 8 hot cross buns
- 40g soft butter
- 3 tbsp marmalade
- Combine the double cream and milk in a saucepan, and warm over a gentle heat.
- Meanwhile, thoroughly mix the eggs, sugar and vanilla extract in a large bowl.
- Add the warmed milk and cream mixture to the bowl, and stir to combine.
- Next, halve the hot cross buns and spread with butter on the ‘crumb’ side. Arrange in rows (see photo above) in a large ovenproof dish – approx. 30cm x 23cm or similar – and spread dollops of the marmalade over the exposed bits of bun.
- Pour over the custard mixture, and let everything soak for about 15 minutes. It will seem like there is a huge amount of liquid in relation to the buns, but everything will come together beautifully in the oven.
- In the meantime, pre-heat the oven to 170C / 150C fan / gas mark 3.
- Put the dish into the pre-heated oven, and bake for around 50 minutes, or until the top is really golden and the mixture has risen up (it will sink back down a little once removed from the oven). Allow to stand for 10 minutes before serving.