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Hot cross bun pudding

Hot cross bun pudding

26/03/2018
: 4 to 6

By:

Ingredients
  • 100g butter, softened, for spreading and greasing
  • 500g hot cross buns (mini ones if you like), sliced in half horizontally
  • 600ml double cream
  • 1 tsp crushed cardamom pods
  • 8 egg yolks
  • 75g caster sugar
  • 150g dried apricots, chopped
  • 150g toasted walnuts, chopped
  • 150g dark chocolate, broken into pieces
  • Demerara sugar, for glazing (optional)
Directions
  • Step 1 Preheat the oven to 150C/Gas 2. Grease a 22cm square baking dish with butter.
  • Step 2 Butter the cut sides of each hot cross bun half with the softened butter. Set aside the tops and bottoms separately.
  • Step 3 Bring the cream and cardamom up to the boil then take off the heat.
  • Step 4  Meanwhile, whisk the egg yolks and caster sugar together. Pour in the boiled cream then return the mixture to the pan over a medium heat, stirring, until it just thickens.
  • Step 5 Strain the custard through a sieve then pour half of it into the bottom of the greased dish.
  • Step 6  Sprinkle over half of the chopped apricots, walnuts and chocolate. Add a layer of buns, using the bottom halves and gently pressing them into the custard, then repeat the process with the custard, fruit, nuts and chocolate (leaving a little to scatter on top).
  • Step 7 Make another bun layer with the top halves facing up, and scatter with the remaining fruit, nuts and chocolate pieces.
  • Step 8 Bake for 25 to 30 minutes until just set. Leave to cool a little.
  • Step 9  Sprinkle over the demerara sugar, if using, and use a kitchen blowtorch to caramelise it if you like. Serve.
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