One of the many wonderful things about Easter has to be hot cross buns, and our family have been eating them in abundance; a toasted buttered hot cross bun half is one of big little man's favourites at the moment. Today we had a couple left over that were on the stale side so I whipped this up to use them up after our roast dinner. You could easily make this recipe with bread instead (increasing the added sugar and fruit), add other dried fruits or chocolate, and double it to feed more! The good thing about this recipe is that you will probably have most of the ingredients already in your kitchen and it is healthier than some alternatives made with double cream. I like this best served with warm custard!!
Yummy Mummy's Hot Cross Bun Bread and Butter Pudding
Serves 4
2 hot cross buns split and spread with real butter,
1/2 pint of milk,
1 egg,
3 desertspoons of sugar,
3 desertspoons of sultanas.
1. Heat the oven to 160C.
2. Place the buttered hot cross buns into a dish (try and use one that they will nearly fill up).
3. Measure out the milk and break the egg into the measuring jug. Mix to combine them (there will be yellow bits floating around in the milk, it doesn't look that appetising at this stage).
4. Sprinkle the sultanas over the hot cross buns.
5. Pour over the egg and milk mixture and squish the hot cross buns down under the surface of it.
6. Sprinkle over the sugar and leave to stand for half a hour so that the hot cross buns can absorb some of the liquid.
7. Bake for 30-40 minutes until golden brown on top.
If you fancy having a go at making your own hot cross buns then I would recommend this recipe from Mr Hollywood:
xxx
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