Hot cross bun and butter pudding Recipe

This Hot cross bun and butter pudding is a creamy and decadent recipe, which is made with leftover hot cross buns and a rich vanilla custard. It’s the perfect Easter dessert, a wonderful way to use up leftovers and create the ultimate comfort food, ready in about an hour.

Hot cross bun and butter pudding Ingredients

A classic combination for a truly special holiday dessert.

• 6 hot cross buns, sliced in half
• A knob of unsalted butter, for spreading
• A handful of dried apricots, chopped
• Zest of 1 orange
• 3 tablespoons Cognac
• A little icing sugar, for dusting

For the Custard:

• 600ml semi-skimmed milk
• 200ml double cream
• 400ml single cream
• 1 vanilla pod
• 4 medium free-range eggs
• 170g caster sugar

How To Make Hot cross bun and butter pudding

A step-by-step guide to this wonderfully rich and custardy dessert.

1. Prep Oven and Make Custard: Preheat the oven to 170°C/325°F/gas 3. To make the custard, pour the milk and both creams into a saucepan. Split the vanilla pod, scrape out the seeds, and add both the seeds and the pod to the pan. Bring the mixture just to the boil.
2. Temper the Eggs: In a large bowl, whisk the eggs and sugar together until pale. Once the milk is hot, remove the vanilla pod and slowly pour the hot milk mixture into the eggs while whisking constantly. This is called tempering and prevents the eggs from scrambling.
3. Assemble the Pudding: Spread a little butter on the cut side of each hot cross bun half. Dip each half into the custard mixture, then arrange them in an ovenproof dish.
4. Add Flavor and Soak: Drizzle the Cognac over the buns in the dish and sprinkle with the chopped apricots and orange zest. Strain the remaining custard through a sieve and pour it over the buns. Let the pudding soak for at least 15 minutes.
5. Bake in a Water Bath: Place the dish in a larger roasting tin. Carefully pour hot water into the roasting tin until it comes halfway up the sides of the pudding dish. This is called a “bain-marie” or water bath.
6. Bake and Serve: Bake for about 45 minutes. The pudding is cooked when it has a slight crust on top but is still slightly wobbly in the center. Let it rest for a few minutes, then dust with icing sugar and serve.

Recipe Tips

For a perfect, creamy bread and butter pudding every time.

• How do I get a smooth, non-scrambled custard? The key is to “temper” the eggs. This means adding the hot liquid to the eggs very slowly while whisking continuously. This gently raises the temperature of the eggs without shocking and cooking them, ensuring a silky-smooth custard.
• Why bake the pudding in a water bath? A water bath (or bain-marie) provides gentle, even, and moist heat. This is crucial for delicate egg-based custards like this one, as it helps them to set perfectly without curdling, splitting, or becoming rubbery.
• Can I make this non-alcoholic? Yes, absolutely. To make this recipe without alcohol, simply substitute the 3 tablespoons of Cognac with an equal amount of fresh orange juice, apple juice, or more milk.
• What if I don’t have a vanilla pod? A vanilla pod provides the best, most authentic flavor with beautiful specks. However, you can substitute it with 1-2 teaspoons of good quality pure vanilla extract, which should be stirred into the custard after it has been heated.

What To Serve With Hot cross bun and butter pudding

The perfect accompaniments for this rich, sweet dessert.

This decadent pudding is a complete dessert in itself, especially when served warm from the oven. It is heavenly with:

• An extra drizzle of double cream or a pouring custard
• A scoop of high-quality vanilla bean ice cream
• A hot cup of tea or coffee to balance the sweetness

How To Store Hot cross bun and butter pudding

Keeping your dessert fresh and delicious.

• Refrigerate: Once completely cooled, cover the pudding with plastic wrap or foil and store it in the refrigerator for up to 3 days.
• Reheat: For the best results, reheat individual portions in the microwave until just warm, or place the entire dish, covered with foil, in a moderate oven for about 20 minutes.

Hot cross bun and butter pudding Nutrition Facts

An estimated guide per serving.

• Calories: 550 kcal
• Carbohydrates: 65 g
• Protein: 15 g
• Fat: 28 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mark Hamill’s Roast Sirloin & Yorkshire Puddings Recipe
• Wimbledon Summer Pudding Recipe
• Jamie Oliver Sticky Toffee Pudding