Chocolate Hot Cross Bun Bread And Butter Pudding Food

CHOCOLATE HOT CROSS BUN & BUTTER PUDDING

Steps:

• Preheat oven to 180degC. Grease a medium-sized baking dish with butter (I used a 27 x 18cm rectangular baking dish)
• Cut each bun horizontally into 1cm-thick slices (about 3 slices per bun). Spread each piece with butter and marmalade. Arrange in baking dish, overlapping, until the baking dish is full.
• Scatter chopped chocolate over hot cross buns. Whisk eggs, first measure of cream, milk, vanilla and 2 tablespoons of the brown sugar together and pour over hot cross buns and chocolate. Push the buns down gently to soak in the custard.
• Sprinkle remaining brown sugar over the top and drizzle with last measure of cream. Bake for about 25 minutes until the top has formed a crust and the custard is just set. Allow pudding to stand for at about 15 minutes before serving. Serve warm with custard, vanilla ice cream or whipped cream plus roasted fruit if desired. Or....you can keep it in the fridge for pudding for breakfast the next day! It's such a treat warmed up for breakfast with custard or cream!
• To make maple-roasted pears, quarter 4 just-ripe pears length-ways (don't bother peeling, coring or removing stem). Place in a medium baking dish, sprinkle with a good pinch of cinnamon and drizzle with 2-3 tablespoons pure maple syrup. Pour ¼ cup water into the baking dish. Roast for about 40 minutes at 180degC, basting the pears a few times throughout.

CHOCOLATE HOT CROSS BUN BREAD AND BUTTER PUDDING RECIPE

Steps:

• Heat the oven to 150°C/ 300°F/ Gas mark 2. Lightly butter the cut side of each hot cross bun, then arrange the bottom halves overlapping in a buttered, square ovenproof baking dish, about 25cm wide and 7cm deep. Scatter over half the chocolate pieces, then arrange the top halves of the hot cross buns in a grid pattern on top. Scatter over the remaining chocolate.
• To make the custard, heat the milk and cream in a large pan until hot, but not boiling. Stir in the vanilla and allow to cool for a couple of minutes. Whisk the egg yolks with the sugar and gradually pour the hot milk onto the eggs, stirring continuously until combined. Return to the pan and heat very gently, stirring all the time for about 5 mins until the custard just starts to thicken and coats the back of a spoon.
• Carefully pour over the hot cross buns, allowing the custard to soak in as you go. Put the dish into a large roasting tin, so that there is space around the dish.
• Transfer to the middle shelf of the oven, pour boiling water from the kettle into the tin until it reaches halfway up the side of the baking dish. Carefully slide into the oven and bake for 40-50 mins.
• Serve with pouring cream.

CHOCOLATE CHIP HOT CROSS BUNS

Steps:

• KIDS the writing in bold is for you ADULTS the rest is for you. Mix the bun ingredients. Put the strong flour, yeast, caster sugar and 1 tsp salt in a bowl with the spices and mix. Make a well in the centre and pour in the milk, egg and butter. Start mixing with a plastic or wooden spoon and finish with your hands. If the dough is too dry, add warm water, or extra flour if it's wet.
• Now stretch the dough - this is called kneading. Knead the dough on a floured surface for 10 mins until it becomes smooth and springy. This will be a bit too much work for children, so get them to start the kneading, then when they get tired, take over.
• Leave the dough to rise until doubled in size because of the yeast. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
• Add the chocolate chips and do some division. Tip the dough onto a lightly floured surface and flatten. Scatter over the chocolate chips (or dried fruit), and knead the dough a few more times. Divide it into 8 even portions - halve the dough, then halve each portion twice more, and explain the maths.
• Roll the dough into buns. Roll each portion into a smooth round and place on a greased baking sheet in 2 rows of 4, leaving some room between each bun for it to rise. Cover with a tea towel again and leave in a warm place to prove for 20 mins, until almost doubled in size again or just touching.
• Make the crosses on the buns and bake them. Heat oven to 200C/180C fan/gas 6. Mix the plain flour with 1 tsp sugar and 4-5 tbsp water to give you a thick paste. Spoon into a piping bag and pipe white lines on the buns to make crosses. Bake for 20 mins until they are light brown.
• Brush them with jam if you want them to be nice and shiny. If you want to enjoy the buns untoasted, gently heat the jam in a pan or the microwave, and brush over the buns using a pastry brush. If you are going to toast them, then don't glaze them as the jam will burn.

HOT CROSS BUN & BUTTER PUDDING

Steps:

• Heat oven to 170C/150C fan/gas 3. Warm the cream and milk in a pan over a gentle heat. Whisk the eggs, sugar and vanilla together with a fork in a large bowl, then gradually add the warm cream mixture.
• Halve the buns and spread with the butter. Arrange in a large shallow ovenproof dish (approx 25 x 32cm), dot with the marzipan and brush the marmalade on top.
• Pour over the cream mixture and set aside to soak for 15 mins. Press the buns down into the custard mixture as they soften.
• Bake for 50 mins until set, then remove and allow to stand for 10 mins. Dust lightly with icing sugar and serve while still warm.