I had this idea a couple of weeks back after making the bread and butter pudding from the bake off calendar (I used baguette and it had blueberries in, was lovely). I realised yesterday that hot cross buns weren’t going to be in the shops for much longer…
Basically, it’s a normal bread and butter pudding, but with hot cross buns for the bread part and a bit of mixed spice to compliment. I’m really happy with how it came out, lovely and warming. Toni doesn’t like mince pies, but she immediately said this was better than the previous bread and butter pudding, so that’s score two for getting her to eat foods she doesn’t normally like (Score 1 being the Mince Lies)
- Requires a deep (ish) 1l pie dish/ baking dish and a roasting dish you can place it in
- Pack of hot cross buns (6 small ones worked for me)
- 250 ml double cream
- 200 ml milk
- 4 Eggs
- 3 Tablespoons caster sugar
- 2 teaspoons mixed spice
- Zest of 1 lemon
- Tear the buns into small pieces (about 1.5cm) and fill the baking dish with them. They should pretty much fill it, but not overflow. Eat any excess.
- Put the remaining ingredients into a wide-topped jug (we’re talking 700ml + here, and don’t try and risk it, jugs have a spout and can catch you off guard). Whisk them together with a fork for about two minutes until well combined and slightly frothy.
- Pour the cream mixture evenly over the hot cross buns chunks.
- Push each chunk of hot cross bun under the surface of the cream mixture to make sure they’re nicely moistened
- Leave to soak for two hours
- Preheat the oven to 180C/350F
- Half fill a roasting dish with water and place the baking dish into in and then both in the oven for 1 hour
- Take the roasting out of the oven and the baking dish out of the roasting dish (and onto somewhere heatproof). Leave to cool for at least 15 minutes then dust with icing sugar and serve (or enjoy cold later on)
Enjoy! I’d really like to hear if anyone else tries this and likes it 🙂