Kitchen Diary

On Easter Sunday, after our delightfully delicious lamb roast had settled and we were ready for the next course, I unveiled my dessert for the day….first time I had ever done this particular version. I have a brownieboy who adores old hot puddings (no Im not referring to myself OK….although I do rather fit that description & I know he does adore me teehee but I digress Belinda) and one of his favourites is Bread & Butter Pudding….so…..when I saw the mention on this blog of bread & butter pud made with the bun of the moment I knew that would be my choice of poison for the day. It was artery cloggingly delicious, thank you very much  jk  for the inspiration.  Now you know why I am on a weeks detox….  Ive been eyeballing that ONE leftover helping for a couple days now….but thank goodness sweet daughter is coming over for a visit just now )

Here is my version of Easter Bread & Butter Pudding…..if you find any of them stale buns lying around unused…..just do it!!

EASTER BREAD & BUTTER PUDDING

4 Hot Cross Buns – sliced in half, lightly buttered then spread with Nutella Spread

Slice each half in half again and pack tightly into a buttered rectangular oven proof dish

Scatter over a few sultanas & some chopped roasted almonds or pistachios

Grate over the zest of an orange

Slice 2 Marshmallow Easter Eggs into quarters and pack these in between the buns

Make a custard the following way:

6 Jumbo Egg Yolks

125g Castor Sugar

200ml Cream

200ml Milk

1 Vanilla Bean – split & the seeds scraped out into the milk (Stick the used pod into a bottle of sugar or castor sugar to make vanilla sugar for baking)

Whisk the yolks and sugar together until very pale and thick

While doing that heat together the milk and cream until it just reaches boiling point. Remove Vanilla Bean, then pour the boiling milk onto the thickly beaten eggs while whisking gently all the time

Pour the hot custard over the prepared pudding and leave to stand for 20 minutes

 Preheat oven to 180⁰C

Place the oven dish with the pudding into a larger roasting tin, cover the pudding tightly with buttered foil

Place halfway into the oven then gently pour boiling water into the large roasting tin till it comes halfway up the side of the pudding dish

Push fully onto the middle rack, close the oven & bake for about 30 minutes until the pudding has set almost completely

Remove from the oven & turn on the grill

Remove the pudding from the water bath, remove foil, sprinkle over extra castor sugar then grill on top shelf until the sugar caramelizes. You can use a blow torch for this stage if you have one )

 Serve still warm with a scoop of ice cream or thick cream

 (This is the same recipe that I use for making my usual bread & butter pudding. It has the smooth rich consistency of baked custard or crème brulee instead of the firm baked bready consistency that you get if you use the egg whites as well. To make regular bread & butter pudding use slightly stale bread, buttered & spread with a bit of apricot jam then cut each slice cut into 2 triangles and pack into your dish, scatter over some sultanas or cranberries, pour over the custard as per above. I like to sprinkle nutmeg on the top)

Enjoy,

browniegirl xxx