Hot cross bun pudding recipe
This take on a bread and butter pudding uses hot cross buns with bacon bits. It's a great way to use up hot cross buns that have been hanging around for a couple of days. This recipe serves 10–12, or halve for a smaller pudding that is perfect for five.
You will need a pudding (or roasting) dish at 20 x 30 x 10cm (8 x 12 x 4 inches).
Ingredients
For the pudding- 10 two-day-old hot cross buns
- 15 rashers smoked streaky bacon
- 1 knob of soft butter at room temperature, for greasing the pudding dish
- 1 tsp icing (confectioners') sugar, for dusting
- 500 ml whole (full-fat) milk
- 500 ml double (heavy) cream
- 6 large eggs
- 150 g caster sugar
- 50 ml maple syrup (plus more for brushing)
- 1 pinch fine sea salt
- 1 tbsp vanilla extract
Details
- Cuisine: British
- Recipe Type: Pudding
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 65 mins
- Serves: 10
Step-by-step
- In a large mixing bowl, using a hand mix, combine all the custard ingredients and pour into a large jug.
- Using your fingers, liberally butter the pudding dish with soft butter (don’t be shy).
- Preheat your oven to 200°C/400°F/gas mark 6.
- Arrange the bacon onto a baking tray lined with parchment paper, brush the rashers with maple syrup and bake in the preheated oven for 10 to 15 minutes or until crispy. Remove from the oven, let the rashers cool and then chop roughly.
- Reduce the oven heat to 160°C/320°F/gas mark 3.
- Cut the stale buns into halves and quarters and then arrange them in the pudding dish randomly. Slowly and gradually, pour the custard over the buns. You might want to let the buns “drink” some custard before you continue topping them up with more.
- Sprinkle the chopped bacon on top and inbetween the buns, tucking the pieces in as you go. Leave some pieces on top of the custard so they can crisp up.
- Cover the pudding dish loosely with a large sheet of tin foil and bake for 30 minutes. Remove the foil and continue baking for 15–20 minutes until the pudding is golden brown and the custard appears set when pressed down in the middle of the pudding.
- Remove from the oven and brush with more maple syrup. Then dust with icing sugar if desired.
- Let cool for 15 minutes before spooning and serving. No extra custard is needed, instead we recommend serving this pudding with a dollop of ice cream.
This recipe is courtesy of GAIL's Bakery.
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