Hot Cross Bun Bread and Butter Pudding - Hot Cross Bunnies

Hot Cross Bun Bread and Butter Pudding

A crusty top belies a gooey custardy centre.

These are the one's Amy and Susan made when we did our podcast. We used Amy's mugs as we didn't have ramekins. We ended up making them twice as I forgot the butter! No butter in Bread and Butter pudding?......and then I overcooked them. So we remade them again and they were perfect. Crusty on the outside and a gloriously gooey custardy middle. Glyn ate four.

6 hot cross buns

50 g butter

300 ml milk 
300 ml single cream
1 vanilla pod
2 eggs
70 g golden caster sugar
1 orange
 icing sugar
 

Preheat oven 180 C/ 350 F/Gas 4

Pour the milk and cream into a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan. Bring to just below a boil, remove from heat, whisk to disperse the vanilla seeds, then remove the pod. Leave to cool for 5 minutes.

Finely grate the zest from the orange. Whisk the eggs with the sugar and zest and whisk on the milk and cream mixture.

Cut each hot cross bun into 3 across the middle and place the bottom third of each bun into the base of 6 x 200 ml ramekins. Pour over a little of the custard, then add the middle section of the buns. Add more of the custard until used up then top with the top of the bun, cross uppermost. (Don’t submerge the tops)

Place the ramekins into a roasting tin and fill halfway with boiling water. Carefully place in the oven and cook for about 20 minutes or until just cooked but a bit wobbly in the centre.

Dust with icing sugar to serve.

Nb. Like I said above we used mugs and I've used pretty teacups before too. I've never had a breakage, but I guess I it might not be the best idea to use your nan's finest china.