Hot Cross Bun Bread and Butter Pudding
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 Hot cross buns (Approx 300g, Slightly stale is best)
- 20 g Unsalted butter (At room temperature, for greasing)
- 150 ml Double cream (heavy cream (US/CAN) or (AUS) thickened cream)
- 500 ml Milk (Semi-skimmed or full fat)
- 4 Eggs (Medium, free range)
- 50 g Soft light brown sugar
- 2 tsp Ground cinnamon
- 2 tsp Vanilla extract
Method
- Grease the slow cooker pot very well with about 20g/1oz of room temperature butter (see notes).
- Split the hot cross buns into quarters. Put them into the slow cooker pan. Sprinkle over the sugar.
- Put the eggs, milk, cream, vanilla extract and cinnamon in a jug or bowl and whisk. Pour the combined mixture over the hot cross buns.
- Put a clean tea towel over the top of the slow cooker, then place the lid on top of that.
- Cook on LOW for 3-4 hours until the top of the pudding is evenly cooked and doesn’t look wet in the middle. Serve immediately.
- Pre-heat oven to 170°C fan/190°C/375°F/Gas Mark 5.
- Split the hot cross buns in half. Reserve 3 'tops' and chop the rest into small chunks. Put into a buttered baking dish. Add the reserved whole 'tops' on the top of the chopped pieces.
- Mix the cream, milk, eggs, sugar, vanilla and cinnamon together and pour over the hot cross buns. Allow to soak in well for about 30 minutes.
- Bake in the preheated oven for 30-40 minutes until the egg mixture is just set and the top is golden and crispy.