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Hot Cross Buns Pudding. Bake in the oven for 35 mins to 45 mins. Put in the fridge to rest for an hour or more (you can s.
skinnymixer's Hot Cross Buns Bread and Butter Pudding skinnymixers from skinnymixers.com.au
Whisk the eggs, milk, cream, sugar and vanilla in a medium bowl. Remove from the oven and brush the top of the buns with marmalade, then bake for a further 5 minutes. Spread the cut side of each bun half with butter.
In The Meantime, Whisk The Eggs And.
In a medium saucepan, add the cream, milk, vanilla extract and cinnamon, and cook over a low heat until the mixture is just starting to simmer. Arrange the buttered hot cross buns tightly in a oven proof dish. Grease a large bowl with butter.
Pour The Custard Over The Hot Cross Buns Making Sure All The Buns Are Covered.
Using your fingers, liberally butter the pudding dish with soft butter (don’t be shy). Grease a rough 20.5cm x 30.5cm x 7.5cm (8in x 12in x 3in) ovenproof serving dish with butter. Slice the hot cross buns in half with a bread knife and butter both sides of the hot cross bun halves.
Spread The Cut Side Of Each Bun Half With Butter.
Preheat the oven to 200 o c. Let it cool for 5 minutes. Preheat the oven to 160c (fan oven) or 170c (conventional)
Pour Evenly Over The Buns.
Preheat the oven to 180 degrees celsius. Gently press the buns down so that every part is soaked in the custard mixture. Preheat the oven to 180°c (160 fan/ gas 4) and grease an ovenproof baking dish.
Pour Mixture All Over The Hot Cross Buns (In The Oven Proof Dish).
Dollop rhubarb compote on top. Leave to soak for 10 minutes before. Mix eggs, milk, cream, caster sugar and.
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