Empty My Fridge
Hot Cross Bun & Butter Pudding
Ingredients
- Crème fraîche1 cup
- Cream1 cup
- Egg4
- Sugar½ cups + 1 tbsp
- Vanilla1 tsp
- Butter · softened¼ cups
- Cinnamon · powder2 tsp
- Pick n Pay 6 Traditional Hot Cross Buns1 packet
- Fresh berries
- Ice cream
- Method
Instructions
- Preheat the oven to 180°C. Grease a 16 x 27 cm ovenproof dish with a little butter or non-stick spray.
- In a large bowl, lightly whisk the cream, milk, eggs, ½ cup castor sugar and vanilla essence until well combined.
- In a small bowl, mix the softened butter, cinnamon and 1 tablespoon castor sugar to make a cinnamon butter.
- Cut the hot cross buns in half horizontally with a serrated knife. Spread the cinnamon butter over all the bun bases and arrange them in the greased dish.
- Pour half the custard over the buns and let stand for at least 5 minutes. Place the bun tops on the bases, pour the remaining custard over, and let stand for another 5 minutes.
- Bake for about 50 minutes, until the edges are golden and the pudding has puffed up.
- Dust with icing sugar and top with fresh berries. Serve.
Summarized from Foodies of South Africa's video. Watch it for the details.
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