The Ultimate Bread & Butter Pudding
Photography by Sarah Tuck.
Turn your morning tea treat into the perfect dessert using hot cross buns baked in a delicious silky orange custard.
Serves: 6
INGREDIENTS
60 grams butter, at room temperature
5-6 hot cross buns, ripped in half
¼ cup apricot jam
300ml milk
250ml cream
3 large eggs
2 large egg yolks
½ cup caster sugar
2 tablespoons Cointreau or other orange liqueur (optional)
1 teaspoon vanilla extract
finely grated zest 1 orange
vanilla ice cream or cream, to serve
METHOD
Equipment: Use a little of the butter to lightly grease a 24cm ovenproof baking dish.
Preheat the oven to 160°C fan bake.
Spread the remaining butter on one side of each bun half. Arrange in the dish, leaving plenty of edges poking up to go crunchy. Dollop the jam over the top.
Whisk the milk, cream, eggs, egg yolks, sugar, Cointreau, vanilla and orange zest together until the sugar is dissolved. Pour the custard mixture over the buns and leave to soak in for half an hour. You may have to do this in two batches for it to be absorbed.
Bake for about 40 minutes, or until the custard is set in the middle and the edges are golden and crunchy. Rest for 10 minutes then serve with ice cream or cream.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!