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Hot Cross Bun Pudding
0Simply irresistible, sweetly spiced buns nestled in creamy custard!
Image and Recipe Rachel’s Organic (www.rachelsorganic.co.uk)
Hot Cross Bun PuddingIngredients
- 4 hot cross buns
- 15g unsalted butter
- 320ml double cream
- 100ml whole milk
- 2 eggs & 1 egg yolk
- 100g Rachel’s Greek Style Natural Bio Live Yogurt
- 1 tsp demerara sugar
Method
- Pre-heat the oven to 160°C/Gas 3 and grease a 1 litre ovenproof dish.
- Cut the hot cross buns in half and spread with butter both sides. Arrange the buns in an ovenproof dish layering the cross sides face up on top.
- In a small pan add the cream and milk and heat until just warm.
- In a small bowl add the eggs and egg yolk, pour over the heated cream and milk and whisk thoroughly. Add the yogurt, whisk again.
- Pour the mixture over the buns a little at a time, ensuring it has time to soak in.
- Sprinkle the pudding with demerara sugar and place on a baking sheet.
- Bake for approx 30 minutes the resulting pudding should be puffed up, set and golden brown. Try serving with custard or cream.