Serves 4
The aroma of freshly heated hot cross buns always brings back memories of Easter weekends spent with the family, with the last of the summer fading and comfort food beginning to make an appearance. This recipe is a take on the traditional bread and butter pudding we all grew up eating. The addition of the hot cross buns adds an incredible spicy flavour to this family favourite and the Marsala is a shot of pure decadence. Serve with custard or ice cream.
Ingredients
- 1 Tbsp butter
- ½ cup sultanas
- 3 Tbsp Marsala (optional)
- 1 vanilla bean, halved and seeds scraped
- 300ml cream
- 250ml milk
- 5 egg yolks
- 1 whole egg
- 150g caster sugar (plus 1 Tbsp extra)
- 2 Tbsp butter
- 1 Tbsp brown sugar
- 5 large hot cross buns or 10 mini hot cross buns, cut in half (amount will depend on your choice of dish)
Method
- Preheat oven to 175°C.
- Grease an ovenproof dish generously with butter. We used a round 250mm dish.
- Soak the sultanas in Marsala until plump.
- In a medium saucepan, bring the cream, milk, and vanilla just to the boil. Remove from heat and remove the vanilla bean.
- Whisk together the egg yolks, whole egg, and 150g caster sugar until the sugar is dissolved and the mixture is light and fluffy.
- Slowly pour the warm cream mixture into the egg mixture continuing to whisk until combined.
- Tear the bottom halves of the hot cross buns into chunks, layering and covering the bottom of the dish generously.
- Sprinkle with sugar and dot with 2 Tbsp extra butter.
- Sprinkle the soaked sultanas and pour over the custard. Top with the hot cross bun top halves, pressing down into the liquid. Leave to soak for at least 30 minutes.
- Sprinkle brown sugar and bake for 40–50 minutes or until the custard is set. Again, this will depend on the size of your dish.
