Chocolate Hot Cross Bun 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.
Nutrition Facts : Calories 461 kcal, ServingSize 1 serving
HOT CROSS BUN & BUTTER PUDDING
Like classic bread and butter pudding? Try this twist that uses hot cross buns instead - a great way to use up any Easter leftovers
Provided by Sara Buenfeld
Categories Dessert
Time 1h10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 581 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.41 milligram of sodium
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