I made this last week and enthusiastically tweeted about it, promising to post the full recipe and photos on here later that day (ahem!). So here we are a week or so later. Anyway, life has been busy I've finished painting the outside of my stables, we've been planting up plants in the greenhouse ready for planting out later and Paul has been getting on with the new deck outside. Spring really felt like it was springing, until this Monday when we had a slight dusting on snow and then on Tuesday 3rd, my Dad's birthday, he was up visiting from Glasgow, we woke up to 7 inches of snow. Winter not quite ready to let go of us yet! It was sad to see our tiny narcissi daffs flopped over underneath the snow but hopefully it will warm up again soon (-2oC when I woke this morning).
Hey ho, back to the task in hand. Here is my recipe for a bread and butter pudding made with slightly stale hot cross buns, it was truly delicious. This recipe is not terribly sweet as I served it with Vanilla ice cream, if you prefer a sweeter pudding I would add a couple more tablespoons of caster sugar in the custard mix.
6 hot cross buns;
softened butter (enough to spread over the bread and grease the dish);
6 fl oz double cream;
6 fl oz milk;
2 tablespoons caster sugar;
3 large eggs;
2 tablespoons brown or demerara sugar.
Preheat oven to 180oC - I baked in Aga, shelf on the bottom of the top oven, plain shelf on the 2nd set of runners.
Slice up the buns, across the way. Butter both sides and layer in a buttered dish.
Combine the cream, milk, eggs and caster sugar - mix well in a jug.
There is almost a pint of custardy mix. Pour this over the buttered buns in your baking dish.
Finally sprinkle brown sugar over the top and bake for around 35 minutes in a moderate oven.
Remove from the oven, leave to cool for about 5 minutes, then serve with your choice of ice cream, custard, double cream or all 3!!
The Fordwich Arms, Canterbury
1 day ago