One a penny, Two a penny...
Do you know what's better than hot cross buns? A hot cross bun pudding!
Easter weekend is fast approaching and this pudding is a perfect way to end a Sunday roast dinner. I love hot cross buns. I especially love them toasted and dripping with butter, but I think I may have found a new way of eating them that combines my love of the classic bread and butter pudding and updates it with the Easter staple that is the humble bun.
I may have cheated a little this year and bought them in but if you want to have a go at making them yourself you can watch and follow this recipe from last year and let me know how you get on. I also must apologise for the slight crispiness of them....I may have left it in the oven a bit too long. Once you cover the whole thing in cream though who's to know?!
100g double cream
600ml whole milk
50g caster sugar
1 tsp vanilla extract
½ tsp ground cinnamon
6 hot cross buns
40g milk chocolate
Putting it all Together
Mix together the milk, cream, eggs, sugar, vanilla extract and cinnamon in a jug. Grease a dish with the butter.
Cut the hot cross buns in half and set the tops to one side. Tear up the bottoms of the hot cross buns and line the dish and sprinkle with grated chocolate.
Pour 3⁄4 of the milk mixture over the torn up buns. With the remaining milk mixture dip the bun tops in, allowing them to soak up the liquid and then arrange on top. Leave this to sit for 30 minutes to absorb the liquid.
Pop the oven on at 180c and bake for 40 minutes, when they are all lovely and puffed remove from the oven and serve with cream.