The Ultimate Bread & Butter Pudding
Photography Sarah Tuck.
Turn your morning tea treat into the perfect dessert using hot cross buns baked in a delicious silky orange custard.
Serves: 6
INGREDIENTS
60 grams butter, at room temperature
5-6 hot cross buns, ripped in half
¼ cup apricot jam
300ml milk
250ml cream
3 large eggs
2 large egg yolks
½ cup caster sugar
2 tablespoons Cointreau or other orange liqueur (optional)
1 teaspoon vanilla extract
finely grated zest 1 orange
vanilla ice cream or cream, to serve
METHOD
Equipment: Use a little of the butter to lightly grease a 24cm ovenproof baking dish.
Preheat the oven to 160°C fan bake.
Spread the remaining butter on one side of each bun half. Arrange in the dish, leaving plenty of edges poking up to go crunchy. Dollop the jam over the top.
Whisk the milk, cream, eggs, egg yolks, sugar, Cointreau, vanilla and orange zest together until the sugar is dissolved. Pour the custard mixture over the buns and leave to soak in for half an hour. You may have to do this in two batches for it to be absorbed.
Bake for about 40 minutes, or until the custard is set in the middle and the edges are golden and crunchy. Rest for 10 minutes then serve with ice cream or cream.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.