Hot cross bun pudding
|B-WELL Canola Baking Spray|
|6||hot cross buns|
|4||eggs — or 5 tbsp cornflour|
|1 tsp||vanilla extract|
|100 g||butter — or margarine, to spread on the hot cross buns|
|160 g||castor sugar|
|1||orange — zested|
|1/4 cup||smooth apricot jam — or a handful of dried apricots, chopped|
|2 cup||cream — or coconut cream|
|1 cup||milk — or plant-based milk|
|3 tbsp||cognac — or rum, optional|
|handful||chocolate chips — or mini Easter eggs|
Preheat the oven to 180°C and spray some B-well Canola Baking Spray to grease a 20 x 20cm oven dish.
Cut each hot cross bun in half and lightly butter of both sides.
In a medium saucepan, add the cream, milk, vanilla extract and cinnamon, and cook over a low heat until the mixture is just starting to simmer.
In the meantime, whisk the eggs and caster sugar in a bowl until pale, then whisk in the milk and cream mixture.
Vegan version: Whisk the cornflour and sugar in to the coconut cream and plant-based milk mixture until well combined, simmer gently for 6 mins- whisking continuously to allow no lumps. Remove off the heat.
Dip each hot cross bun half into the custard mixture and place in the grease oven dish, then sprinkle the orange zest and apricot pieces, or spoon out small bits of apricot jam and drop around. Drizzle the optional cognac/run over the top.
Pour the rest of custard mixture carefully over the hot cross buns and allow to stand for 30 minutes. Sprinkle the optional choc chips/mini Easter eggs all around.
Place the pudding into the hot oven to cook for about 35 – 40 minutes, until golden on top and slightly set.
Remove and serve with a dust of icing sugar and some vanilla ice cream / cream, or perhaps some fresh berries on the side! Enjoy the indulgence!