Hot Cross Bun Easter Pudding
Photography by 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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!