Bun & butter pudding

Hot cross bun and butter pudding

Serves 8

  • 600 ml semi-skimmed milk

  • 200 ml double cream

  • 400 ml single cream

  • 1 vanilla pod

  • 4 medium free-range eggs

  • 170 g caster sugar

  • 6 hot cross buns, sliced in half and spread with a knob of butter

  • 1 knob butter, spread on the hot cross buns

  • 3 tablespoons Cognac

  • 1 handful dried apricots, chopped

  • zest of 1 orange

  • a little icing sugar

Preheat the oven to 170°C/325°F/gas 3. For the custard base, bring the milk and all the cream just to the boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan. Whisk the eggs with the sugar until pale, then whisk in the milk and cream mixture, removing the vanilla pod shell.



Dip the hot cross bun halves in the mixture, then place in an ovenproof dish. Drizzle over the Cognac and sprinkle over the apricots and the orange zest. Sieve the custard over, and leave it all to soak for at least 15 minutes.



Place the dish in a roasting tin, half-fill the tin with hot water, then bake the pudding for about 45 minutes. When cooked it will have a slight crust on top but will still be slightly wobbly inside. Dust with the icing sugar and serve.

Nutritional Information

Bun & butter pudding

With apricots and cognac

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0 foodies cooked this
Easter calls for this cheeky hot-cross bun bread and butter pudding – magic
Serves 8
1h (plus soaking time)
Super easy
Method



Preheat the oven to 170°C/325°F/gas 3. For the custard base, bring the milk and all the cream just to the boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan. Whisk the eggs with the sugar until pale, then whisk in the milk and cream mixture, removing the vanilla pod shell.

Dip the hot cross bun halves in the mixture, then place in an ovenproof dish. Drizzle over the Cognac and sprinkle over the apricots and the orange zest. Sieve the custard over, and leave it all to soak for at least 15 minutes.

Place the dish in a roasting tin, half-fill the tin with hot water, then bake the pudding for about 45 minutes. When cooked it will have a slight crust on top but will still be slightly wobbly inside. Dust with the icing sugar and serve.

Nutritional Information Amount per serving:
  • Calories 605 30%
  • Carbs 58.5g 25%
  • Sugar 41.8g 46%
  • Fat 34.1g 49%
  • Saturates 19.1g 96%
  • Protein 13.0g 29%
Of an adult woman's guideline daily amount

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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