Sous Chef

So there went Easter, Friday we enjoyed a nice long lunch at a friends house, Saturday we just pottered around and on Sunday our children and our dudes (grandsons) came for lunch. I kept the lunch simple as both my son and daughter-in-law are on Weigh Less, so it was spit roasted chickens, salad and crispy roast potatoes….I know, I should have boiled some new potatoes but heck, I’m not on a diet!

I made this easy and delicious hot cross bun and butter pudding for pud  served with my homemade vanilla ice cream, listen,  the dieters could have said “no thanks” you know!   If you have some hot cross buns lingering then this recipe is perfect for using them up, otherwise you could use regular current buns or Chelsea buns. The result is an unpretentious pud with a lovely soft underbelly and a crispy top, such a nice combination.

I don’t know about you but I’ve a penchant for buns…… both edible and watchable!

Bun & Butter Pudding

8 hot cross buns

butter ( I forgot to measure how much I used….I was generous)

1 TBS raisins

1 TBS sultanas

1/2 tsp mixed spice

1 2cm knob of preserved ginger chopped

1/2 cup toasted nuts

425ml milk

50ml cream (optional)

3 large eggs

1 TSP sugar plus an extra 1 TSP

1 tsp vanilla essence

Heat your oven to 180 degrees.

Grease or spray your container, mine measures 300 x 240mms.

Cut the buns in half and butter each half, then cut each half diagonally across so you get triangles.

Layer in your dish, sprinkle over the all spice, raisins, sultanas, nuts and ginger.

In a good sized bowl beat the eggs and the sugar until pale and fluffy, like this…

In a thick bottomed pan heat the milk and cream to almost boiling.

Pour the warmed milk into the egg mix and beat to combine.

Pour the mix over the buns and sprinkle with the remaining TSP of sugar.

Bake uncovered for about 45 minutes.

Serve warm with ice cream or cream, serves 8.

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