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Hot Cross Bun Pudding

Simply irresistible, sweetly spiced buns nestled in creamy custard.

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Instructions

  1. 1

    Pre-heat the oven to 160°C/Gas 3 and grease a 1 litre ovenproof dish.


  2. 2

    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.


  3. 3

    In a small pan add the cream and milk and heat until just warm.


  4. 4

    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.


  5. 5

    Pour the mixture over the buns a little at a time, ensuring it has time to soak in.


  6. 6

    Sprinkle the pudding with demerara sugar and place on a baking sheet.


  7. 7

    Bake for approx 30 minutes the resulting pudding should be puffed up, set and golden brown


Ingredients

  • 4 hot cross buns
  • 15g Rachel's organic unsalted butter
  • 320ml Rachel's organic double cream
  • 100ml Rachel's organic whole milk
  • 3 eggs, 2 whole eggs and one yolk
  • 100g Rachel's greek style natural bio live yoghurt
  • 1 tsp demarara sugar

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:
 

Recipe shopping list

7 products

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Recipe published with permission from Rachel's.

Rachel's

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