Happy Easter to you if you are reading this blog post! How are you enjoying your hot cross buns? Last year, I came across a cool recipe to make a pudding using hot cross buns. I tried it out a few days ago and it turned out very well.
Easter is probably the only time in the year most people eat hot cross buns so, let’s make the most of it! This pudding uses granadilla pulp and a hint of custard powder to intensify the taste. Spoil your loved ones!
± 9 hot cross buns, sliced widthwise
2 large eggs
250ml fresh cream
250ml full cream milk
5ml custard powder
2 – 3 granadilla pulps
5ml vanilla extract
- Spray a baking dish with a baking spray. Cut each hot cross bun halfway and spread with butter.
- Whisk eggs, cream, milk, custard powder, granadilla pulp and vanilla extract. Pour over buns and allow to stand at room temperature for 30 minutes for the custard to soak in.
- Preheat oven to 170° Bake for 30 – 40 minutes until top is golden and the custard is set.
- Allow to stand for 5 minutes, then serve with ice cream.