Hot Cross Bun and Butter Pudding


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
  1. 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.
  2. 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.
  3. Pour the cream mixture evenly over the hot cross buns chunks.
  4. Push each chunk of hot cross bun under the surface of the cream mixture to make sure they’re nicely moistened
  5. Leave to soak for two hours
  6. Preheat the oven to 180C/350F
  7. Half fill a roasting dish with water and place the baking dish into in and then both in the oven for 1 hour
  8. 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 🙂


Formula One Post

So, the new F1 season started in spectacular fashion yesterday, although it’s left me with a couple of things to think about


Qualifying didn’t really work, obviously.  There was probably a similar amount of action in total, but it was all shifted to the start of the session, leaving the empty track when the chequered flag fell.  This can happen quite easily with the old qualifying in certain circumstances, e.g. incoming rain, but there was definitely the impression that this would probably be the case for all of the sessions.

Part of this might just be down to how teams decided to play it and might’ve ended up being different in later sessions, but they made the right decision to get rid of it because it would have upset a lot of people having a few more sessions like that..

It’s a format I could well see working though, with a few tweaks:

1) Do it all in one big session.  I’m not sure why they felt the need to keep it in three sessions in this new format.  One long session would mean those likely to finish at the front can actually save tyres for when they need to do their runs and it will keep a constant level of pressure on everyone trying to stay out of the drop zone.  The track does speed up, so most people would go for another run

2) 10 minutes before the first elimination.  There wasn’t another time for the bottom drivers to get a second run in and I think that was a huge shame.

3) Stop it when you get to top 5.  The system falls down a bit again towards the end, as all of the top runners will do a run when number 4 or 5 will be eliminated and then be done with it.  5 is a sensible number to have a final shoot-out with.  Maybe even have it one-lap/formula e style, with each driver going out in turn, although I know the one-lap qualifying style went out of fashion in the 00s a bit…


I’ve said so much about qualifying, I don’t feel like I should say too much about the race now, so just a couple of quick things.

Ferrari had a very promising start.  More starts like that and we could have a lot of good races this season

The wreckage of Alonso’s crash looks far far worse than the crash itself.

Ferrari threw away a victory for Vettel and I don’t know anyone who thought they were making the correct decision, even at the time.

Mille Fail

So last weekend (the same weekend as the karting, I have a backlog of posts to make that I keep forgetting to make), I attempted to use up the rest of the puff pastry from Toni’s birthday to make Mille Feuille.

The recipe I followed was this one:

The picture of the best slice:

(This is mid-slide)

So, I learned three things

  1. After cooking the pastry, the slice in the middle will probably be the thickest, put this on the bottom, not in the middle.
  2. The best way is to make it in one batch, so 3 layers of puff pastry, all of the filling and then cut it later.  However, when cutting it, try and slice sideways rather than down, otherwise you lose all of your filling.
  3. If you do cut the pastry first, make sure it has time to cool, otherwise it will melt the custard and cream and slide straight off.

It looks even less fancy because of the lack of chocolate marbling on it, but having reached this point, I decided it wasn’t going to add to the flavour and it wasn’t going to make it look any prettier.

On the flip side, it was very nice.  The puff pastry was still lovely and buttery and the custard was divine.  All together it was a wonderful mess, but that was also part of the problem.  But yeah, I’ve got things to learn for if I ever try again.