Student Kitchen

11 February 2008

Hot Cross Bread and Butter Pudding

An interesting twist on an Old English classic. You’ll need about twelve hot cross buns for this. Cut each of them in half and butter each side (be generous). Find some sort of deepish oven dish, and put all the buttered halves of hot cross buns into it. It doesn’t matter whether some of them are face up, face down or on their side. Variety is the spice of life. In a jug/mixing bowl put about a pint of milk and roughly half a pint of double cream.

Crack in 3 eggs and a couple of tablespoonfuls of sugar (Demerara is preferable). To this mixture you could add a spice that you’re particularly fond of. Cinnamon is always a winner with me, but bear in mind that the hot cross buns are already slightly spiced. Pour your milky mixture over the buttered buns in the pan. It will all start to be absorbed. Now, the squelchy fun bit. Use the palms of your hands to squash everything together. Not all of the liquid will be absorbed; more of this will happen when in the oven. Just before you put it into the oven, sprinkle 3/4 generous tablespoonfuls of Demerara on the top. This will caramelise beautifully. Put it into an oven for 30-40 minutes on 190 degrees. Served with hot custard or cold fresh cream.

Sainsbury’s Bargain Corner: 6 Hot Cross Buns – 89p (Buy One Get One Free)