Hot Cross Bread & Butter Pudding by Ian Pickstock
Bread & Butter Pudding
Serves 8-10 portions
Ingredients
500g Double Cream
500g Whole Milk
6 Medium Eggs plus one additional Yolk
110g Caster Sugar
1 Vanilla Pod (or half a tsp of Vanilla Paste)
12 Hot Cross Buns
Zest of one Orange
65g Liquorice (any soft Liquorice sweets will do)
80g Dark Chocolate
20g Demerara Sugar
Method
Pre-heat over to 170°c.
In a saucepan heat the milk and cream with the vanilla pod to infuse the flavour.
In a bowl mix the whole eggs and additional yolk with the caster sugar.
Once the milk and cream are hot (not boiling), gradually add the egg and sugar mixture whilst stirring.
Sieve the mixture to remove the vanilla pod and any egg which might have solidified to create a smooth custard.
Thinly slice the hot cross buns vertically (ideally use ones which are a little stale). Then roughly chop the chocolate and liquorice pieces.
Line a baking tray with greaseproof paper and start layering the hot cross bun slices with a sprinkling of chocolate, liquorice, and orange zest between each layer.
Once all the hot cross buns are in the dish, pour over the custard and let it sit for a minimum of 30 minutes to absorb. If there is too much custard you can keep to one side and keep topping up the dish as it cooks.
Sprinkle the demerara sugar on top.
Bake for 35-45 minutes until it looks set and the top is golden.
Serve with your choice of cream, custard or ice cream.
Enjoy!
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