This is the last of my Easter-themed posts and what better way to finish up with a recipe using leftover hot cross buns?
This pudding is not going to win any beauty competitions (and neither is my photography), but trust me when I say it’s probably the best way to convert hot cross bun haters.
I mean, how can anyone hate sweet buns, topped with chocolate and held together with custard??
An extra bit of flavour is added in the form of booze – I used sherry but you can use brandy or cognac instead.
I also grated a bit of orange zest and threw a few broken bits of chocolate egg in there for added richness.
You can also add sultanas or dried apricots if you are using traditional hot cross buns.
Leftover bun and butter pudding
6 stale hot cross buns (mine were chocolate and cranberry)
Splash of dry sherry
Grated zest of 1 orange
Handful of broken chocolate eggs
500ml pouring cream
1 vanilla pod
180g caster sugar
Make the crème Anglaise by heating the cream and milk in a saucepan to a gentle boil. Split the vanilla pod and leave in the mixture to infuse.
Beat together the eggs and sugar until pale, then pour over the milk/cream stirring constantly.
Remove the vanilla pod.
Cut the hot cross buns in half, and butter each side. Lay one layer out in a ceramic dish, then pour over half the custard. Leave to sit for 10 minutes.
Lay a second layer on top, then pour over the rest of the custard so that it nearly reaches the top.
Add the sherry, orange zest and pieces of broken chocolate.
Place the ceramic dish into a large roasting tin and fill halfway with boiling water – creating a bain-marie.
Cook for 45 minutes at 170C or until the top has browned and the custard has started to set.