Hot cross bun bread and butter pudding
Happy Easter! Over the next few days you'll probably be eating a variety of chocolate goodies and on Good Friday lots of hot cross buns. At Great British Chefs we've had our fair share of buns for a while, and our Head of Social Media wanted to use up some of her leftovers with a hot cross bun bread & butter pudding.
Ingredients
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 I made at lunchtime so just put in the oven after only five minutes soaking!
5
Bake for about 45 minutes or until puffy and rich dark brown
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Hot cross bun bread and butter pudding
