Hot Cross Bun Loaf and Butter Pudding

The only problem with testing all these Hot Cross Bun recipes is that they don't last long. If they aren't all gobbled up while they are still warm they get left for the next day. But by the time the next day comes the bun's really are only fit for toasting and after that they are often passed their best. The same was true for the Hot Cross Bun Loaf I made the other day and as its becoming quite noticeable which are the birds that live by us (fluffy round balls on wings!) some resourceful thinking was in order. The solution was very simple for me, Bread and Butter Pudding is one of my all time favourite puddings, fresh from the oven with some cream drizzled over, could there be anything better on a cold and blustery night? No, I don't think so either!fresh

Hot Cross Bun Loaf and Butter Pudding

4 hot cross buns (or use up left over fruit bread like I did)

50g butter, softened

3 eggs

60g caster sugar

1 tsp vanilla extract

250 ml milk

150 ml double cream

Presentation needs some work - but it tastes so much better than it looks!

Butter the bun halves then arrange in an oven dish.

Whisk together the remaining ingredients and slowly pour over, ensuring everything is covered.

Leave to soak for about an hour.  (I left mine for much longer, at least a few hours to ensure all the bread soaked up the yummy custard first)

Bake at 170C for about 45 minutes or until puffed up and golden brown.

Wait for at least 15 minutes (I ask you, who can wait a whole 15 mins!) before eating warm.

Serves 4 (greedy adults!)

Adapted from Sue Lawrence

 

Yum, yum, yum is all I can say!  Just what the doctor ordered.  I don't normally allow myself to make Bread and Butter Pudding owing to all the cream and other yummy ingredients but I figured it was Easter and its OK to indulge every so often, diet starts again after the Easter break!