• As you all know already i think Jane-Anne Hobbs is a creative recipe genius – and this Hot Cross Bun baked pudding is exactly what i want for pudding after lunch tomorrow. I’ve shared this before on the blog and it had rave reviews!

    breadandbutterpud.2

    Hot-Cross-Buns Bread-and-Butter Pudding with Pears

    6 hot cross buns
    75 ml (75 g) softened butter
    1 x 410g tin of pears, cubed (reserve the syrup)
    the finely grated zest of a lemon
    4 free-range eggs
    1 cup (250 ml) cream
    150 ml milk
    4 Tbsp (60 ml) caster sugar
    200 ml reserved pear syrup (see below)

    Heat the oven to 160ºC. Trim the rounded ends off the buns and cut into 7-mm-thick slices. Generously butter each slice on one side. Arrange the slices in a 24-cm pie dish or baking dish, in overlapping rings. Tuck the pear cubes in amongst the slices. Sprinkle the lemon zest all over the slices.

    In a bowl, whisk together the eggs, cream, milk, caster sugar and 200 ml of the pear syrup. (If there isn’t enough in the tin, make it up to 200 ml with some extra milk). Strain the custard through a sieve over the hot cross bun slices. Cover with clingfilm and allow to stand for half an hour.

    Sprinkle a little brown sugar on top of the pudding. Place the pudding in a bain-marie (a roasting dish filled with water; it should come three-quarters of the way up the sides of the dish) and bake at 160ºC for 40 minutes, or until the pudding is set but still has a delicate wobble in the middle.

    Serve hot with cream or vanilla ice cream.

    Click here for the link to the original recipe on Jane-Anne’s blog

  • One Comment to “Best Ever Easter Pudding”

    1. Marianne on

      Thank you! What a wonderful idea, must make it asap

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