How To Make A Hot Cross Bun Bread And Butter Pudding

How To Make A Hot Cross Bun Bread And Butter Pudding. With hot cross buns readily available at Easter time, they are an ideal substitute for sliced bread in this delicious family-favourite pudding.

How To Make A Hot Cross Bun Bread And Butter Pudding:

Hot Cross Bun Bread and Butter Pudding is a delicious dessert that steps up from the classic bread and butter pudding to new heights of indulgence. 

This delightful treat combines the rich, spiced flavour of hot cross buns with the comforting warmth of a traditional bread and butter pudding. 

The soft and slightly sweet hot cross buns are sliced and layered, creating a luscious base for the pudding. 

As it bakes, the hot cross buns absorb the ingredients, transforming into a heavenly blend of moist and flavourful bites. 

The finishing touch involves a generous scattering of mixed fruits, adding bursts of sweetness throughout the pudding. 

Each spoonful of this Hot Cross Bun Bread and Butter Pudding is a symphony of textures and flavours, making it a perfect treat for those seeking a delightful twist on a beloved classic.

A Dairy Cornish clotted cream to serve, is poured over the buns, ensuring a creamy and luxurious texture. 

How To Make A Hot Cross Bun Bread And Butter Pudding:

The zesty orange flavours in this recipe pair perfectly with the generous helping of Trewithen Dairy Cornish Clotted Cream it simply has to be served with. Today I am sharing a step-by-step guide:

You Will Need:

• 4 x hot cross buns, halved
• 50g Trewithen Dairy salted butter
• Zest and juice of 1 small orange
• 250ml Trewithen Dairy whole milk
• 300ml Trewithen Dairy double cream
• 3 large free-range eggs
• 3 tbsp caster sugar
• 1 tbsp orange liqueur such as Grand Marnier or Cointreau (optional)
• 75g dried mixed fruit
• ½ tsp Cinnamon
• 2 tbsp golden caster sugar
• Trewithen Dairy Cornish clotted cream (to serve)

Method:

1. Step One: Preheat the oven to 180c and lightly grease a wide ovenproof dish with a little butter. Pour the orange juice into another wide, shallow dish and add the zest. Butter each half-hot cross bun on both sides before soaking each one thoroughly in the juice and zest mixture. These can be left to soak while you make the custard.
2. Step Two: Put the milk and cream into a pan over low heat, until hot but not boiling. Whisk the eggs with the caster sugar in a jug and then slowly pour the milk mixture of the eggs, stirring until smooth. Add the orange liqueur, if using.
3. Step Three: Arrange the bun halves in layers, overlapping slightly, and sprinkle over the dried fruit in between each layer, until the fruit and buns are all used up. Pour the custard over the pudding and sprinkle with the golden caster sugar and cinnamon. Bake for 25 – 30 minutes until the custard is set and the pudding is golden brown. 

How To Serve: Serve straight away, with a spoonful of Trewithen Dairy Cornish Clotted Cream.

How To Make A Hot Cross Bun Bread And Butter Pudding:

So what do you think about this Easter treat? Do you also fancy making some?

Step By Step Guide How To Make A Hot Cross Bun Bread And Butter Pudding. Guest post from Trewithen Dairy.

About Trewithen Dairy:

Trewithen Dairy is owned and run by the Clarke family, who have owned Greymare Farm in the Glynn Valley since 1976 and started crafting dairy products there in March 1994.

As the business has grown, so has their family. It's not just the Clarke family that does all they can to make our delicious Cornish dairy products what they are, it's their colleagues, farmers, and of course, customers too.

In the early days, the Clarkes had their own herd. Bill and Rachel would bottle the milk once the children were in bed and deliver it early the next morning.

They cooked the clotted cream themselves, in open trays and potted it by hand. Their customers loved all of this Cornish dairy goodness and soon the Clarkes were supplying more and more happy customers. 

By 2001, the milk bottling and cream-making side of the business had become so successful that the family made the brave decision to sell their herd and moved full-time into producing milk, cream, butter, and, more recently, yoghurt.

Bill and Rachel's sons Francis and George now have key roles at Trewithen Dairy, which has more than 150 highly valued employees.

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