Food Friday: Hot Cross Bun Bread & Butter Pudding

Available for over a year

An Easter weekend treat from Penny Smith, an unusual idea for those hot cross buns. Ingredients 6 x hot cross buns 500mls fresh custard 400mls double cream 4 tablespoons Demerara sugar mixed with 1 tsp ground cinnamon 2 pint ovenproof dish Method 1. Slice each hot cross bun into 3 horizontally then slice into triangles. This won't be precise as the buns as round but don't worry about that. 2. Layer the triangles in rows in your dish. You may need to smear butter around your dish if it's not non stick. 3. Mix the custard with the double cream and combine thoroughly. Pour the mixture over the buns and then get your fingers in to make sure each piece is soaked through with the creamy mixture. Let your pudding rest for half an hour up to 24 hours in the fridge. This allows the liquid to soufflé into the bread giving the pudding a fantastic texture. 4. Preheat your oven to 170 Fan, Gas Mark 6. Mix the sugar and cinnamon together and sprinkle over the top of the pudding. Bake for 25-30 minutes until the pudding is bubbling and crusty. 5. Serve with more cream and custard! For the Easter nest recipe, email [email protected] - he'll send it straight back to you!