Saturday 12 April 2014

Hot Cross Bun and Butter Pudding

Grandma (Nan) was one of six children; she had two sisters (one older, one younger) and three brothers (two older, one younger).  The three brothers all served in the First World War and all three came home.

Nan’s husband, my Granddad, also served and survived – both were very religious and Easter was a special time for them.

Nan loved Hot Cross Buns; the spicier the better and made lots on Maundy Thursday ready for Good Friday, but one of her best recipes came later – Hot Cross Bun and Butter Pudding.

It’s on the Menu at Fancy Pans and here is the recipe for you to try if you have any left-over buns.

You will need a 2-pint baking dish (or you can make individual ones should you choose) – 

make sure it/they is/are well-buttered and set the oven to Gas 4, 350F or 180C (less for a fan assisted oven).

8 hot-cross buns
½ pint of milk (whole milk is best, but semi-skimmed is fine too)
2 tablespoons of double cream
2 oz sugar (I like Demerara, but caster or granulated is fine – your choice)
3 eggs

Slice the buns in half, butter them, then slice them in half again. Layer them into the buttered baking dish.

Put the eggs into a bowl and whisk them, then add the milk, cream and sugar and give them another good whisk. Pour over the buttered buns and grate a little nutmeg over the surface (or not if you don’t like it).

Bake for about 35-40 minutes.

It’s nice hot, but can be served cold too – and if you really want to, you can add more custard.


To see more about Hot Cross Buns and Easter, click here

And if you want to know why Easter moves and Christmas doesn't - click here

 © Karen Ette 2014