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:
6 red berry hot cross buns
1 punnet blueberries
4 large eggs
300ml double cream
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.
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.
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.
8. Beat the eggs, cream and milk together and pour over the hot cross buns.
9. Allow this to soak into the buns for 5 minutes.
10. Break the chocolate squares into smaller pieces and use to outline your cross.
11. Bake in the oven for 35-40 minutes until the egg and cream mixture has set.
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.