We love hot cross buns, but there are only so many one person can eat over the Easter weekend before they go stale.
If, like us, you had eyes bigger than your belly when the two-for-one offers came rolling in, don’t panic. The team at Great British Chefs have shared a recipe designed to breathe new life into those on the cusp leftovers.
Love hot cross buns? Love bread and butter pudding? This glorious hybrid is the recipe for you.
Hot Cross Bun Bread And Butter Pudding
Ingredients:
6 hot cross buns
50g of butter, soft enough to spread
3 eggs
60g of caster sugar
1 tsp vanilla essence
250ml of milk
150ml of double cream
Method:
1. Preheat the oven to 170°C/gas mark 3. Butter an ovenproof dish.
2. Slice the hot cross buns in halves and butter both sides of the bottom halves and then arrange in an oven proof dish.
3. Whisk together the remaining ingredients and slowly pour half the mixture over the bottom halves, ensuring everything is covered.
4. Butter the top halves of the buns, place on top of the bottom halves. Dot with a few bits of butter to make sure the tops don’t get too dark. Then pour the rest of the mixture over the buns. Ideally leave to soak for about an hour but you can get away with only five minutes soaking.
5. Bake for about 45 minutes or until puffy and rich dark brown.