Bun and butter pudding

A great way to use leftover hot cross buns.
 
Bun and butter pudding

Recipe from: 10 April 2012
Preparation time: 10 min
Cooking time: 45 min
 
 

Ingredients

 
  • 8
    hot cross buns
  • butter
  • 1
    Tbs
    raisins
  • 1
    Tbs
    sultanas
  • 1/2
    tsp
    mixed spice
  • 12
    cm
    knob of preserved ginger- chopped
  • 1/2
    cup
    toasted nuts
  • 425
    ml
    milk
  • 50
    ml
    cream (optional)
  • 3
    large eggs
  • 2
    tsp
    sugar
  • 1
    tsp
    vanilla essence
Servings: Change Serving
 
 

Method

 
Heat oven to 180°C. Grease or spray a baking dish.

Cut the hot cross buns in half and butter each half generously, then cut each half diagonally across so you get triangles.

Layer the buns in the dish, sprinkle with the allspice, raisins, sultanas, nuts and ginger.

Beat the eggs and 1 tsp sugar in a medium-sized bowl until pale and fluffy.

Heat the milk and cream in a thick-bottomed pan to almost boiling.

Pour the scalded milk into the egg mix and beat to combine.

Pour the custard mixture over the buns and sprinkle with remaining sugar.

Bake uncovered for about 45 minutes.

Serve warm with ice cream or cream.

Reprinted with permission of Sous Chef. To visit Sous Chef’s blog, click here.





 

Read more on: recipe  |  dessert  |  bake  |  comfort food
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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