Hot Cross Bun Easter Pudding
Photography Josh Griggs.
I have been making variations on this pudding for many years – it is always a winner!
Serves: 6-8
INGREDIENTS
80 grams butter, at room temperature
2/3 cup orange marmalade
6 hot cross buns, halved
125 grams dark chocolate, roughly chopped
1/3 cup raisins or sultanas
250ml milk
250ml cream
3 tablespoons Cointreau
3 large eggs
2 large egg yolks
finely grated zest 1 orange
½ cup caster sugar
Equipment: Lightly grease a deep, 20cm baking dish.
METHOD
Spread the butter and marmalade on one side of each of the bun slices and layer them into the dish. It’s nicest if you don’t have the top too neat – the crunchy pokey-outy bits are extra good with the custard base! Sprinkle over the chocolate and raisins.
Beat the milk, cream, Cointreau, eggs, yolks, zest and sugar until the sugar is dissolved. Pour over the buns and leave to soak in for half an hour. You may not be able to get all the liquid into the dish to begin with, but as it absorbs into the buns, you’ll be able to top up with all of it.
Meanwhile, preheat the oven to 170°C fan bake.
Cover the dish well with foil and bake for 20 minutes, then remove the foil and bake for another 20-25 minutes, until golden and the custard is set. Leave to cool for a minute or two before serving with a generous scoop of vanilla bean ice cream.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.