Name: Bread and butter pudding with hot cross buns
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 6 bread hot cross buns; 75 g butter softened; pears tinned; lemon zest only; 4 eggs; 250 ml cream fresh, single; 150 ml milk; 60 ml castor sugar; 200 ml pears tinned, reserved syrup

Recipe Disclaimer

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Ingredients (9)

6	bread — hot cross buns
75 g	butter — softened
	pears — tinned
	lemon — zest only
4	eggs
250 ml	cream — fresh, single
150 ml	milk
60 ml	castor sugar
200 ml	pears — tinned, reserved syrup

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Method:

Heat the oven to 160ºC. Cut the rounded ends off the buns and cut into 7-mm-thick slices.
Generously butter each slice on one side. Arrange the slices in a 24-cm pie dish or baking dish, in overlapping rings.
Tuck the pear cubes in amongst the slices. Sprinkle the lemon zest all over the slices.
In a bowl, whisk together the eggs, cream, milk, caster sugar and 200 ml of the pear syrup. (If there isn’t enough in the tin, make it up to 200 ml with some extra milk).
Strain the custard through a sieve over the hot cross bun slices.
Cover with clingfilm and allow to stand for half an hour.
Sprinkle a little brown sugar on top of the pudding.
Place the pudding in a bain-marie (a roasting dish filled with water; it should come three-quarters of the way up the sides of the dish) and bake at 160ºC for 40 minutes, or until the pudding is set but still has a delicate wobble in the middle.
Serve hot with cream or vanilla ice cream.

Serves 6.

Reprinted
with permission of Scrumptious South
Africa.

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