When it comes to puddings I never choose the fruit salad. It’s all about comforting food like sticky toffee pudding or apple crumble with me! But considering this love of such desserts, weirdly I’ve never made any of these puddings myself. They’ve always been made from others or they’ve been shop bought. I’d been meaning to make a pudding like this for a while, so when I saw this recipe for a variation on bread and butter pudding I knew I’d have to try it and considering it was around Easter, it seemed like the perfect time to give it a whirl! And I’m glad I did because it’s delicious! I defy anyone not to love it as much as, if not more than, a classic bread and butter pudding!
Heat the oven 355°F/180°C/Gas 4.
Grease a serving dish with butter (1 litre in size).
Spread the hot cross buns with the remaining butter and cut in half diagonally.
Then place butter side up in the dish so that the slices overlap one another.
After doing one layer of hot cross buns sprinkle them with nutmeg, cinnamon, raisins and sultanas.
Repeat until the dish is filled and then sprinkle the remaining raisins and sultanas on top.
Next heat the milk and cream in a saucepan making sure it doens’t boil.
Beat the eggs with 3/4 of the sugar and the vanilla extract until pale in colour and light and airy.
Add the milk to the eggs and beat until combined.
Pour the egg mixture over the bread until all the liquid is added and then press the surface so that the bread goes into the liquid.
Sprinkle the remaining sugar on top and leave to rest for half an hour.
Bake the pudding for 40-45 minutes on 180 °C until golden brown, well risen and the egg is set.
Serve hot with ice cream or custard. Yummy!
**For a more orangey variation spread the hot cross buns with marmalade as well as butter.**