Name: Easter hot cross buns pudding
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Ingredients: Hot cross buns pudding; 7 hot cross buns; 50 gram butter, softened; 5 eggs; 300 millilitre cream; 1/2 cup brown sugar; pinch of cinnamon or mixed spice; 2 tablespoon liquid honey; icing sugar and plain yoghurt, to serve

Easter hot cross buns pudding

This rustic and hearty pudding is a great way to use up those two-day-old leftover hot cross buns.

Serves 6

Prep

25M

Cook

40M

Total

1H 5M

Ingredients

Hot cross buns pudding

7 hot cross buns

50 gram butter, softened

5 eggs

300 millilitre cream

1/2 cup brown sugar

pinch of cinnamon or mixed spice

2 tablespoon liquid honey

icing sugar and plain yoghurt, to serve

Method

1.Preheat the oven to 175°C. Cut each bun into three even slices, and butter. Arrange slices in a large, lined loaf tin or similar.

2.Whisk eggs, cream, sugar and spice, then pour over the buns. Allow to rest and soak up the cream for at least 20 minutes.

3.Drizzle over the honey and cover loosely with foil. Bake for 20 minutes, then remove the foil and cook for a further 20 minutes or until golden and the custard has set in the centre.

4.Dust with icing sugar and serve with yoghurt.

Try hot cross bun French toast. Slice buns in half, then dip into a mixture of beaten egg with a dash of milk. Fry gently in a little butter until golden, then top with bacon and a drizzle of honey.
Note

Women's Weekly Food