Bun and butter pudding

A great way to use leftover hot cross buns.

Recipe from: Sous Chef - 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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Some pears come to market rock hard, but if left at room temperature they will soften. Tucking them into a sealed paper bag with a banana speeds the process.

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