March 24, 2016
This delicious Easter pudding is a sensational twist on a British classic and a great way to use up leftover buns. Try adding chocolate for an indulgent and comforting pud.
8 hot cross buns
25-55g (1-2 oz) butter
8 glacé cherries (optional)
250ml (½ pint) double cream
250ml (½ pint) milk
55g (2 oz) caster sugar
1 tsp vanilla extract
25-55g (1-2 oz) chocolate spread (optional)
1/ Cut the hot cross buns in half, horizontally and spread thickly with butter. If you fancy making the dish a little naughtier, then why not add a layer of chocolate spread too.
2/ Sandwich the slices back together and cut each hot cross bun into 3 pieces.
3/ Arrange by overlapping the slices in an Aga proof dish and sprinkle the glacé cherries on top.
4/ Place the cream, milk and sugar into a saucepan and heat until tepid. When the sugar has dissolved, remove from the stove and let it cool.
5/ Beat the vanilla extract and eggs together then whisk in the cooled cream, milk and sugar.
6/ Pour the mixture over the hot cross buns making sure you cover it all evenly and allow to soak for at least 30 minutes.
3 and 4 -oven aga style cooker
Cook in the Baking Oven for 35-40 minutes. Sprinkle with icing sugar to serve.
2, 3 and 4-oven aga style cooker
Cook on the grid shelf placed on the floor of the Roasting Oven for 10 minutes, then transfer to the Simmering Oven for about 50 minutes until it is just set in the middle.
Bake at 180ºC (350ºF), fan oven at 160ºC, Gas Mark 4 for 35-40 minutes