Baked Hot Cross Bun Pudding |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I adapted this recipe from a Nestlé ad in a magazine. Easy, and a great way to use up stale Easter buns! If possible, use buns with lots of dried fruit in them, otherwise sprinkle some currants among the bun slices. Ingredients:
6 hot cross buns (large and containing currants, dried citrus peel, etc) |
6 tablespoons butter, soft |
3 tablespoons apricot jam |
2 cups evaporated milk |
3 tablespoons sugar |
1 teaspoon vanilla |
1 teaspoon ground cinnamon, to taste (use less (or more) |
1/2 teaspoon ground nutmeg |
3 eggs, largest size |
Directions:
1. Heat oven to 325 deg F/160 deg Celsius.
2. Grease a suitable oven dish.
3. Slice the hot cross buns into thick slices, and lightly butter one side of each slice, and also top each buttered half with a little apricot jam. Use more jam if the amount given isn't enough. I didn't measure what I used.
4. Arrange the slices in overlapping style, to fit into your greased dish.
5. In a bowl, put the rest of the ingredients: evaporated milk, sugar, vanilla, spices and eggs. Whisk well together.
6. Pour this custard evenly over the bun slices. Leave the pudding for 5 - 10 minutes or so, for the bun slices to absorb most of the liquid.
7. Bake about 40 - 45 minutes, or until the custard has set and the pudding is baked through.
8. Serve with Greek-style yoghurt.
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