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Not Your Usual Hot Cross Buns

Not Your Usual Hot Cross Buns

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You realise time is flying when Easter is in two weeks’ time but it feels like the year has only just begun! If you’re not yet prepared for the holiday we completely understand as it seems to have snuck up on us all so quickly!

For those of you with children Easter also means Easter holidays and no doubt you will be thinking up ways to keep them entertained over the two weeks off school. Chef’s Compliments are here to help you on your way to the perfect Easter with our recipe that not only puts a twist on the traditional hot cross bun but is also easy to get your little ones involved in. This year instead of making chocolate cornflake cakes we’re showing you how you can turn your hot cross buns into a delicious bread and butter pudding.

 

What you’ll need;

6 free-range egg yolks

2 free-range eggs

150g/5oz caster sugar

300ml/½ pint whole milk

300ml/½ pint double cream

1 vanilla pod, split, seeds scraped out

75g/2½oz butter

8 ready-made hot cross buns, halved

25g/1oz sultanas

25g/1oz raisins

25g/1oz demerara sugar

 

What you’ll need to do;

  1. For the custard, whisk the egg yolks, whole eggs and sugar together in a bowl.
  2. Place the milk, cream and the vanilla pod and seeds into a pan over a low heat and slowly bring to a simmer. Remove from the heat and remove the vanilla pod.
  3. Pour the milk and cream onto the egg mixture and whisk well.
  4. Butter the hot cross buns, then cut into quarters.
  5. Place a layer of the hot cross buns into a 22cm/9in x 10cm/4in, 5cm/2in deep ovenproof dish.
  6. Sprinkle with some sultanas and raisins and the demerara sugar. Repeat the layers and finish with a final layer of buns.
  7. Pour the custard over the buns and leave to stand for 20 minutes.
  8. Preheat the oven to 180C/355F/Gas 4.
  9. Place the dish into a deep roasting tray and add enough water to the tray to come a third of the way up the dish (this is a bain-marie). Cover with foil.
  10. Carefully place the pudding and bain-marie into the oven and bake for 20-30 minutes, or until the custard has set. Remove the foil for the final five minutes of cooking to brown the top.
  11. Serve the pudding with cream or mascarpone.

 

Not only will you have found a way to keep the kids busy but you’ll also have something to enjoy at the end!

If you’d like to improve your cooking skills why not arrange a cooking lesson with us where you can learn any dish you would like from Easter desserts to a roast.

Contact us today!

info@chefscompliments.co.uk

0208 226 37 59

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