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 #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!