Cream

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:

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.

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.

A delicious cake, inspired by a wonderful Italian dessert. Instead of using butter, I’ve used Farrington’s Mellow Yellow Coldpressed Rapeseed Oil. You’ll have to keep this cake in the fridge as the frosting has mascarpone and cream in it, but let it come up to room temperature for a few minutes to enjoy it at its’ best though.

280g Farrington’s Mellow Yellow Cold pressed rapeseed oil

20g Milk (not skimmed)

300g Soft brown sugar

300g Self raising flour

5 medium eggs

5ml Baking powder

15ml Camp coffee

2.5ml Beau cappuccino extract

250g Mascarpone Cheese

140ml Double cream

60ml Amaretto

4tbs Icing sugar

5ml Cocoa powder to decorate

1. Heat the oven to 180C.

2. Grease and line two 9″ cake tins.

3. Into a large bowl, place the oil, milk, sugar, flour, eggs, baking powder, Camp coffee and Cappuccino extract.

4. Beat together for 4-5 minutes until combined and creamy,

5. Divide equally between the two cake tins.

6. Bake for 30-35 minutes until the cakes are cooked and the tops are springy.

7. Remove from the oven and allow the cakes to cool in the tins for 5 minutes.

8. Turn the cakes out onto wire racks and leave until cold.

9. For the filling and frosting, beat together the Mascarpone cheese and double cream until thick.

10. Beat in the amaretto and icing sugar.

11. Sandwich the cakes together using half of the amaretto icing.

12. Spread the other half of the amaretto icing over the top of the cake.

13. Sprinkle the frosting lightly with cocoa powder.

14. Keep chilled due to the filling and frosting.

15. Allow the slices of cake to come to room temperature prior to serving to allow the sponge to soften (cold sponge cake isn’t very nice, after all!)

Hot Cross Bun & Butter Pudding

Tiramisu Cake

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