It’s time for the annual hot cross bun pudding! This super comforting dessert is the best way of using up left over hot cross buns. Hot cross buns are my favourite treat this time of year and this pudding is an even tastier way of eating them!
What you need:
8 hot cross buns
300ml double cream
Vanilla pod and the seeds scraped
6 whole eggs and 2 egg yolks
50g Demerara sugar
50g raisins (optional)
Preheat the oven to 180 degrees and butter an ovenproof dish. To make the custard heat the milk and cream with the vanilla to a scald. In a bowl whisk the eggs and sugar togther. Pour the hot milk mixture over the eggs whisking all the time. Remove the vanilla pod.
Slice each hot cross bun into three layers. Dip the bottom layers in the custard and spread over the base of the dish. Sprinkle half the Demerara sugar and cinamon (and extra raisins if using) over the top. Continue the same with the next layer and finish with the top layer of the hot cros buns. Do not sprinkle sugar over the top layer as this will carmalise and burn before the pudding is ready.
Pour the remaining custard evenly over the buns and place the dish in the over for approx 30 mins.
Once out of the oven dredge with icing sugar. Allow to cool slightly but this is best served warm with cream or ice cream