Easter provides an opportunity to make things you don't normally make; Simnel Cake, Chocolate Nests and Hot Cross Buns to name a few. If the weather is horrible it provides time to bake at leisure. This is a recipe for when you have bought or made too many hot cross buns in all the Easter excitement and they have gone a bit stale. It could also be used to disguise a less than perfect batch of homemade hot cross buns. It’s a brilliant way to make the most of this lovely, fruity spiced bun. Warm, crisp on top, gooey centre; what more could you want?You will need:
4 Hot Cross Buns,
Butter for spreading and a bit extra,
1 egg and 2 egg yolks,
3 tbsp caster sugar,
410g can condensed milk,
A little extra milkSlice the hot cross buns into four or five slices and butter on one side. I thought I'd be lucky to get three slices but four or five can be easily accomplished with a little perseverance. If you want you can put marmalade on the buttered side too for an extra citrusy zing. Put the buttered slices into an oven proof dish.
Whisk together the egg, egg yolks and sugar with until well combined. Empty the condensed milk into a saucepan and add two tbsp milk. Heat gently until almost simmering and then pour into the egg mixture whisking all the time. If you’re particularly exuberant with the whisking and subsequent calorie burning it would be rude not to reward yourself with extra pudding. Pour the custard over the bread and leave to soak in for a few minutes.If the pudding is looking a bit parched and there's not a drop of custard visible, pour over a little extra warmed milk. This will depend on the size of the hot cross buns you use. Put a few small knobs of butter on top of the pudding.
Put the dish into a baking tray and fill the baking tray with boiling water until it’s halfway up the dish. Place in a preheated oven at 180C for 25-30 minutes or until the custard has set. Serve with some thick cream or ice cream.
It's an uncomplicated pudding this one; made even more effortless by using condensed milk for the custard. Maybe you're serving a roast this weekend, having a BBQ or spending the whole weekend asleep. Whichever you're doing you won't be disappointed with this fruity, spicy, scrumptious pudding. Also if you're lucky enough to have made some hollandaise to go with the forthcoming asparagus you can add the egg whites from that to the egg whites from this and make a magnificent meringue. Perfect with some stewed rhubarb and cream.