Hot Cross Bun Easter Pudding
This is a true celebration of Easter! So simple to make, but so so comforting and delicious. This would make the perfect ending to any Easter feast.
HOT CROSS BUN EASTER PUDDING
8 hot cross buns, each sliced into 3 pieces through the middle (I like to use chocolate ones)
60 grams butter, at room temperature
¼ cup raisins or sultanas, optional
2 egg yolks
3 whole eggs
1 teaspoon vanilla extract
Finely grated zest of 1 orange
½ cup caster sugar
Options to serve
1–2 tablespoons icing sugar
Softly whipped cream or vanilla ice cream
15cm x 25cm (or equivalent) baking dish (I used a big loaf tin)
Large roasting dish
Use a little of the butter to lightly grease a 15cm x 25cm baking dish. Spread remaining butter on one side of each of the bun slices and layer them into the dish in a rough and ready fashion. Sprinkle over raisins or sultanas, if using.
Beat milk, cream, yolks, eggs, vanilla, zest and sugar until the sugar is dissolved. Preheat the oven to 180˚C. Meanwhile, pour the custard mixture over buns and leave to soak in for half an hour.
Put the baking dish in a large roasting dish and pour boiling water in to come half way up the sides. Cover with tinfoil and bake for 20 minutes. Remove tinfoil and bake another 20–25 minutes until the top is golden and the custard is set.
Remove the baking dish from the water bath and leave to cool/set for a minute or two before serving dusted in icing sugar with a generous scoop of vanilla ice cream.