HOT CROSS BUN PUDDING

INGREDIENTS
  • 2 Chocolate Hot Cross Buns, split
  • 4 Traditional Fruit Hot Cross Buns, split
  • 40g butter, softened
  • 1/2 cup (160g) blueberry or raspberry jam
  • 6 Eggs
  • 1 1/2 cups (375ml) milk
  • 3/4 cup (185ml) thickened cream
  • 1/3 cup (70g) caster sugar
  • 1 tsp vanilla bean paste
  • 125g fresh or frozen raspberries
  • 125g fresh or frozen blueberries

METHOD

1. Preheat oven to 160°C. Grease an 8-cup (2L) ovenproof dish.

2. Spread the cut side of each bun half with butter. Spread the bun bases with the jam. Arrange the bun bases, jam-side up, and the bun tops, cross-side up, in the prepared pan.

3. Whisk the eggs, milk, cream, sugar and vanilla in a medium bowl. Pour evenly over the buns. Set aside for 10 mins to soak.

4. Sprinkle with the raspberries and blueberries. Bake for 30-40 mins or until just set. Set aside for 10 mins to stand before serving.


(Credit: recipe from www.taste.com.au)

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