Hot Cross Bread & Butter Puddettes Recipe

Ingredients

4-6 hot cross buns, halved
A dab of butter for each bun and your dish
250ml semi-skimmed milk
250ml cream
Seeds from 1/2 vanilla pod or 1 tsp vanilla extract
½ tsp mixed spice
2 eggs
75g caster sugar
Zest of 1 orange
A handful of dried fruit, chopped if needed

If you have leftover custard, turn it into ice cream. Freeze in a shallow metal dish (whisking a few times to break up the ice crystals) till firm and deliciously ice cream-ish. Or use an ice cream maker.

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Preheat the oven to 180°C/Gas 4.

2. Lightly butter 4-6 ramekins or a baking dish which will hold your buns in a single layer.

3. Toast your buns. Butter the insides like you would normally.

4. Add the milk, cream, vanilla and mixed spice to a saucepan. Warm through.

5. Whisk the eggs, sugar and orange zest till pale. Pour the warm milk/cream mix over. Whip till it thickens a bit. Add your buns to the mix so they’re coated.

6. Arrange the bottom halves of each bun in your dish(es). Scatter a good pinch of dried fruit over each one. Pop the top half on. Pour enough custard over to come just over half way up. Let the buns soak for 15 mins before baking.

7. Bake till golden on top and the custard is thick, about 30 mins.

8. Sieve the remaining custard into a saucepan. Cook over medium-low heat, whisking constantly, till thickened to your liking. Serve the puds with warm custard on the side.