Hold onto your hats, cos this one is a goodie. In fact this dish of deliciousness is so good it’ll make you wish it was Easter all year round! Easter brings with it many a public holiday and many an opportunity for lavish brunching, lunching and general munching. This hot cross bun pudding is pretty much perfect for any and every occasion.
I do love a hot cross bun all year round. Toasted crisp and then slathered with some farm butter. Bliss. This hot cross bun pudding brings you all of those delicious spicy flavours but in the most comforting way. The vanilla and orange scented custard is rich and creamy and the tops of the buns get a wonderful crispy crust while their bottoms soak up all the custard and become gloriously pudding like.
I do not recommend making this while alone at home. It is dangerous. The husband nearly got home to an empty baking dish and a self loathing wife. But fortunately I somehow pulled it together and managed to share this with him and a neighbour who stuck their head in through the kitchen window.
Hot Cross Bun Pudding
- 6 hot cross buns
- 250ml cream
- 250ml full cream milk
- 3 large free-range eggs
- 60g sugar
- zest of 1 large orange
- 2 tsp vanilla paste
- 1 Tbsp Grand Marnier *optional
- Pinch of sea salt
- Softened butter for spreading
- Maple syrup
Preheat oven to 170 ̊C. Grease an ovenproof baking dish with softened butter.
Slice hot cross buns in half and butter the insides. Place the bottom half of the buns in the baking dish.
Whisk the cream, milk, eggs, sugar, vanilla, orange zest, Grand Marnier and salt together. Pour half of the mixture over the buns.
Top with the other half of the bun and finish with the remaining mixture. Bake in the oven for 45 minutes until the custard is set and the buns are golden brown.
Remove from the oven and brush the tops of the buns with maple syrup while still warm. Serve with whipped cream or ice cream and a glass of bubbles.
*Disclaimer: Delicious bubbles provided by the wonderful folks from Krone.