LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
6
1 HR 15 MINS
25 MINS
50 MINS
INGREDIENTS
1 cup (250ml) fresh cream
1 cup full cream milk
4 Pick n Pay Large Eggs
½ cup (100g) + 1 tbsp (15ml) castor sugar
1 tsp vanilla essence
¼ cup butter, softened
2 tsp cinnamon powder
1 pack Pick n Pay 6 Traditional Hot Cross Buns
Serving Suggestion:
Fresh berries
Icing sugar
Vanilla ice cream
METHOD
1. Preheat the oven to 180ºC. Grease a 16 cm x 27cm oven dish with a small knob of butter or non-stick spray and set aside.
2. In a large mixing bowl add the cream, milk, Pick n Pay Large Eggs, ½ cup of castor sugar and vanilla essence and lightly whisk until well combined.
3. In a small bowl combine the butter, cinnamon and 1 tablespoon castor sugar to make a cinnamon butter.
4. Using a serrated knife cut the Pick n Pay Traditional Hot Cross Buns in half horizontally. Spread the cinnamon butter evenly on all of the hot cross bun bases and place them in the greased ovenproof dish.
5. Pour half of the custard mixture over the hot cross buns. Allow the hot cross buns and custard mixture to stand for at least 5 minutes. Place the hot cross bun tops over bases, pour the remaining custard over the pudding and allow it to stand for a further 5 minutes.
6. Transfer to the oven and bake for approximately 50 minutes or until the edges turn golden and the mixture has puffed up.
7. Dust with icing sugar and garnish with fresh berries. Serve and ENJOY! *Chef’s Tip: To reheat a baked pudding pour 25ml of cream or milk over the pudding and heat through in a preheated oven at 180ºC. The added moisture will prevent the pudding from drying out.
Hot Cross Bun & Butter Pudding
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LEVEL:
EASY
SERVES:
6
TOTAL TIME:
1 HR 15 MINS
PREP TIME:
25 MINS
COOK TIME:
50 MINS
Hot Cross Bun & Butter Pudding
INGREDIENTS
1 cup (250ml) fresh cream
1 cup full cream milk
4 Pick n Pay Large Eggs
½ cup (100g) + 1 tbsp (15ml) castor sugar
1 tsp vanilla essence
¼ cup butter, softened
2 tsp cinnamon powder
1 pack Pick n Pay 6 Traditional Hot Cross Buns
Serving Suggestion:
Fresh berries
Icing sugar
Vanilla ice cream
METHOD
1. Preheat the oven to 180ºC. Grease a 16 cm x 27cm oven dish with a small knob of butter or non-stick spray and set aside.
2. In a large mixing bowl add the cream, milk, Pick n Pay Large Eggs, ½ cup of castor sugar and vanilla essence and lightly whisk until well combined.
3. In a small bowl combine the butter, cinnamon and 1 tablespoon castor sugar to make a cinnamon butter.
4. Using a serrated knife cut the Pick n Pay Traditional Hot Cross Buns in half horizontally. Spread the cinnamon butter evenly on all of the hot cross bun bases and place them in the greased ovenproof dish.
5. Pour half of the custard mixture over the hot cross buns. Allow the hot cross buns and custard mixture to stand for at least 5 minutes. Place the hot cross bun tops over bases, pour the remaining custard over the pudding and allow it to stand for a further 5 minutes.
6. Transfer to the oven and bake for approximately 50 minutes or until the edges turn golden and the mixture has puffed up.
7. Dust with icing sugar and garnish with fresh berries. Serve and ENJOY! *Chef’s Tip: To reheat a baked pudding pour 25ml of cream or milk over the pudding and heat through in a preheated oven at 180ºC. The added moisture will prevent the pudding from drying out.