I am calling it, this dish is better than a warm Hot Cross Bun with butter! It is just so good! If you have 15 minutes spare this Easter, try this recipe. You will not regret it!
The Hot Cross Buns are given an entire new life by being soaked and then cooked, in custard. Think, bready, creamy, spiced goodness. Now hit that with some berry jam and some raspberries, the balance is incredible! Just when you think it might be too rich you get a kick from the tart berries.
If you feel like a chocolate hit sneak some chunks of chocolate into the buns too. Or you could use chocolate buns.
Can I use other Jams? Absolutely, apricot or strawberry would be lovely, but whatever flavour takes your fancy
Do I have to use raspberries? No, any berry you like will work in this recipe. Alternatively you could try sliced of canned peaches.
Hot Cross Bun Berry Pudding
- 6 Hot Cross Buns – Or 8 mini size buns
- 6 eggs
- 1 cup milk
- 1 cup cream
- 2 teaspoons vanilla essence
- 1/3 cup sugar
- ½ cup Jam – I used Anathoth Farm Berry & Chia Jam
- 50 grams of butter
- ½ cup raspberries fresh or frozen
- *optional icing sugar for dusting once cooked
Preheat oven to 180 degrees
Grease a baking dish
Cut the buns in half and butter the tops, and spread with jam on the bottoms
Sandwich back together slightly askew so you can see some of the jam bottoms poking out
Then place into the baking dish overlapping a little
Now for the custard.
In a medium sized bowl, add the eggs, milk, cream, vanilla and sugar and whisk
Pour over the buns and leave to soak for 15-30 mins, with a spoon, spoon some of the custard over the buns.
Toss over the raspberries and dot with remaining jam
Cook for 40 – 50 minutes until custard is set
Serve with cream or ice cream and dust with icing sugar