Hot Cross Bun Pudding…inspired from Delicious magazine
An excess of Hot Cross Buns lying around the kitchen? Turn them into a delicious pudding. If you are lazy use store bought custard instead making it. You will be; it’s Easter.
You need for 6 consenting adults, 50 models, 3 fatties:
6 chocolate or normal hot cross buns
30g soft unsalted butter
125g roughly chopped good-quality dark chocolate
1 vanilla bean, split, seeds scraped (optional)
600ml thin cream
600ml thickened cream, extra to serve
Zest of 1 orange
4 eggs
170g caster sugar
1/4 cup brandy (optional for you but adminster large dose for kids overdosed on chocolate. )
Icing sugar, for accesorizing
- Find the leftover hot cross buns in the fridge
- Do not eat the Easter egg chocolate hidden for the kids/husband/cat in the fridge
- Split the hot cross buns in half
- Spread with lashings of outrageously naughty unsalted butter. Eat one to make sure they are delicious
- Find a big baking dish
- Moisterise it with lashings of butter
- Pop the bottom half of the buns along the bottom of the baking dish
- Open up packet of dark chocolate. Test to check it is delicious
- Roughly chop the chocolate and check again to make sure it is still delicious
- Sprinkle the buns with the chopped dark chocolate, then toss the lids of the buns on top. This is called hot cross bun chocolate sandwich
- Now zest the orange
- Find a saucepan
- If you have a vanilla pod ( and seeds) throw it in the saucepan with the orange zest
- Pour in the thick and thin cream (Yes; there is a cream and it’s called thin. A man must have come up with that name) .
- Heat the creams over low heat until just simmering. As you will be when you try on your skinny jeans after Easter.
- Remove from the heat and let the cream sit there quietly reminding you how fattening this whole thing is. Ignore it.
- Find a bowl and toss in the eggs, sugar.
- Sample the brandy to make sure it’s delicious. Hic! Throw it in with eggs and sugar. Give a spoonful to any screaming children nearby.
- Beat it all together until it’s just combined then pour that into the warm cream, stirring continuously.
- This is now called custard.
- Hint: ignore the last steps and use a carton of custard instead
- Pour this gorgeous creamy custard over the buns
- Set the pudding aside for 30 minutes. Watch as the buns soak up some of the custard. As your thighs will do.
- Chuck it in the fridge until you are ready for dessert and cooking
- Preheat the oven to 170°C.
- Throw in the oven for about 40 minutes or until the custard is set.
- Dust with icing sugar and serve all the fatties with extra cream.
- You will die with delight.
- Happy Easter !
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