Low Fat Hot Cross Buns Bread Butter Pudding Food

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.

LOW FAT HOT CROSS BUNS BREAD & BUTTER PUDDING!!

Steps:

• CUT Hot Cross Buns in three pieces lengthways.
• Butter and jam slices.
• In bowl, COMBINE milk, Splenda, 1 egg, additional 1 egg white and vanilla essence.
• LET sit for 30 minutes; making sure slices on covered in liquid (MAY need to put plate on top to weigh down).
• BAKE in 180C oven for about 25 minutes (until mixture has set).
• Sprinkle with icing sugar and enjoy!

LOW FAT HOT CROSS BUNS!

Steps:

• 1. Preheat Oven 200 C (400C).
• mix yeast + Sugar + 150 mL water.
• Mix all dry ingredients.
• 2. Make Well in centre, pour yeasat mixture + 50 mL water + Oil or spread.
• 3. Knead for 5 mins then cover + leave to rise 1 hours.
• 4. Cut in to dough balls + leave to rise again for aprox 20 mins or till double in size.
• 5. Before baking in the oven, pipe cross mixture.
• 6. Bake for 20 mins.
• 7. Brush over with Graze mixture :).

HOT CROSS BREAD & LEMON PUDDING

Steps:

• Butter a 1-litre baking dish that will quite snugly fit the buns. Cut each bun into 3 slices, and sandwich back together with a generous spreading of curd. Arrange buns in the dish.
• Whisk egg, cream, milk and remaining curd, then sieve into a jug with the vanilla and 3 tbsp of the sugar. Pour over the buns and stand at room temperature for 30 mins for the custard to soak in.
• Heat oven to 160C/140C fan/ gas 3. Scatter the remaining sugar and lemon zest over the pudding. Bake for 30-40 mins until the top is golden and the custard gently set. Stand for 5 mins, then serve with cream or vanilla ice cream, if you like.

CHOCOLATE HOT CROSS BUN BREAD & BUTTER PUDDING

Steps:

• Put the cream, milk, 100g of the dark chocolate, the cocoa powder, sugar, vanilla and a pinch of salt in a saucepan over a low-medium heat and whisk until the mixture is smooth and fully combined. Pour into a large bowl to cool slightly.
• Meanwhile, split the hot cross buns and spoon 1 tsp chocolate spread over the base of each, then sandwich with the bun tops. Arrange the buns in a 5cm-deep, 30 x 20cm baking dish in a single layer, then sprinkle over the rest of the chopped dark chocolate.
• When the chocolate cream mixture has cooled to room temperature, whisk in the eggs. Slowly pour this custard over the hot cross buns, then cover and chill for 1 hr until some of the custard has been absorbed by the buns.
• Heat the oven to 180C/160C fan/gas 4. Bake for 40-45 mins until the top is golden and the custard is gently set. Leave to stand for 5 mins, then serve with ice cream, if you like.