Hot Cross Bun & Butter Pudding

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It’s Spring and the weather is starting to heat up a little. Flowers are starting to show and share their beautiful colours with the world as they awaken from winter. It’s Easter this weekend; a time for rebirth, and the clocks ‘Spring forward’ giving us lighter nights to enjoy.

I’ve not quite joined the cold pudding club yet, as the nights can still give us a chill, so I’ve decided to choose an old favourite for my recipe creation with the Central England Co-Operative and bring you a twist on a bread & butter pudding, but using hot cross buns instead, and adding extra fruit.  These red berry hot cross buns are absolutely delicious and I’m really glad I didn’t use both packets when making my recipe as I know I’ve got spares to enjoy toasted with butter and a coffee tomorrow evening.  This is how I’ve made my Hot Cross Bun & Butter Pudding.  All my ingredients are Co-Operative own brand products:

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Unsalted butter

6 red berry hot cross buns

1 punnet blueberries

4 large eggs

300ml double cream

30ml milk

Dark chocolate infused with orange oil

Custard to serve

 

1. Preheat your oven to 160°C.

2. Slice your hot cross buns horizontally and butter both of the cut sides.

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3. Butter the inside of an ovenproof dish.

4. Place the bottom slices of the buns, buttered side down, into the base of your dish.  Cutting them to fit the gaps.

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5. Sprinkle the blueberries over the buns.

6. Using the cross on the bun tops, cut the bun tops into strips about 1.5cm wide. Make a cross with these, cut side down.

7. Cut the remaining pieces into chunks and place them around your cross, cut side up to give a contrast.

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8. Beat the eggs, cream and milk together and pour over the hot cross buns.

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9. Allow this to soak into the buns for 5 minutes.

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10. Break the chocolate squares into smaller pieces and use to outline your cross.

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11. Bake in the oven for 35-40 minutes until the egg and cream mixture has set.

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12. Serve with custard.

This recipe was created for the Central England Co-Operative. I received vouchers to purchase my ingredients to create this recipe.

Chocolate Cake for Easter

The most indulgent chocolate cake to grace my table is this one that I made in collaboration with the Central England Co-Operative.  Unlike most chocolate cakes, it’s not dry as it has evaporated milk in the recipe.  It’s slathered in a rich and creamy chocolate ganache and is decorated with rather a lot of chocolate mini eggs along with some decadent praline animals.

 

It’s certainly not a cake you’d make every week, but for special occasions and a little indulgent treat, this is the cake sure to be a hit with any chocolate lover.
All of my ingredients were sourced from my local Co-Operative, and where possible, FairTrade ingredients were used.

 

Cake:
300g Self raising flour
340g Caster sugar
40g Cocoa
150g Butter (room temp)
3 Large eggs
110g Evaporated Milk
80g Water
5ml Vanilla extract
Ganache:
200g Dark chocolate
100g Milk chocolate
250ml Double cream
Decoration:
Cadbury Mini eggs (my cake took 9 bags)
Box of Co-Operative Spring praline chocolates
1. Heat the oven to 180℃.
2. Grease and line two 20cm/8″ cake tins.
3. In a large bowl place all the cake ingredients.
4. Mix together for 4-5 minutes until light and fluffy.

 

5. Divide equally between the two cake tins.
6. Bake for 35-40 minutes until a skewer inserted into the centre of the cake comes out clean.
7. Cool in the tins for 5 minutes, then turn out into a wire rack to cool completely.
Whilst the cakes are cooling, now is the time to get your ganache ready.
8. In a saucepan, break the chocolate into squares and add the cream.
9. Heat very gently until the chocolate has melted, stirring frequently.
10. Remove from the heat and pour into a large bowl, then set aside to cool and set.
11. When the cakes are cold and the ganache has set, use ¼ of the ganache to sandwich the cakes together.
12. Place the cakes onto a serving plate and use the other ¾ of the ganache to thickly coat the sides and top of the cake. Don’t worry about it being perfectly smooth and pretty as you’re going to decorate the sides and top with lots and lots of mini eggs.
13. Starting at the bottom, place a row of mini eggs all around the cake, adding extra layers until you either run out of mini eggs, or you’ve covered the sides completely.
14. Decorate the top of the cakes with the spring praline chocolates.
You won’t want a large slice of this cake unless you’re a raving chocoholic with the sweetest tooth known to man, so this cake will certainly go a very, very long way indeed!  You could even (perish the thought!) share it with friends and neighbours, as I did!
Happy Easter, enjoy my recipe xx
I was sent a voucher from the Central England Co-Operative to buy ingredients with which to create a recipe for them.

Easter cocktails, mocktails & chocolate?

The clocks have changed to British Summer Time which means the days are getting longer, the nights are getting lighter and the weather is getting warmer. This weekend sees two bank holidays in celebration of Easter, giving us a long weekend, so what better way to enjoy and celebrate than with a cocktail, a mocktail or a drink with friends and family? (Not forgetting enjoying some chocolate of course!).

Aldi sent me a hamper full of goodies with which to celebrate the season.

A dark, rich Pinot Noir (£4.49) which went beautifully with our lamb roast on Sunday.

A lovely, creamy white chocolate Easter Bunny that I couldn’t help but nibble on as I took my photos (oops!)

Another nibble on the bunny’s ears and I was ready to assemble all the ingredients to prepare a cocktail from their dark Hopking Rum (£9.99) and the Cocobay Caribbean White Rum & Coconut blend (£4.99).  Shaken (not stirred) with some ice and fresh double cream in my new cocktail shaker. Wow! What a combination.
For those that don’t like either cocktails or spirits, why not try a bottle of their Orchard Cider (£0.99) served cold and poured over ice for a refreshing, longer drink? Or a glass of cold, fresh sparkling Chardonnay (£6.99).

However you celebrate the Easter season; I wish you & your family good weather, good friends, happy families and amazing memories. Cheers!
The Aldi hamper and contents was sent to me free of charge from their PR company.  I was under no obligation to review the contents.