Easter Hot Cross Bun & White Chocolate Pudding
6/8 pack hot cross buns
150g butter, softened
2 tsp ground mixed spice
150g cranberries dried
200g white chocolate
2 tbsp of Demerara sugar
Ingredients for Custard
6 egg yolks
80g of caster sugar
500ml of milk
500ml of double cream
15cm x 20cm baking tin
Preheat the oven to 160°C/gas mark 3
1.Begin by preparing the custard. Beat the eggs and sugar together in a bowl until pale and smooth. Add the milk and cream to a pan, heat until simmering then remove from the heat. Pour the hot milk over the eggs and sugar, mixing well as you do so.
2.Grease an ovenproof dish with some butter. Cut the hot cross buns in half and butter both halves.
3. Spread out a layer of the buttered hot cross buns to cover the bottom of the dish, slightly overlapping each slice. Sprinkle with a good pinch of mixed spice, some cranberries and some of the white chocolate.
4. Pour over some of the custard to cover the first layer. Repeat this process to make more layers of both the hot cross buns and custard until used up, leaving a little custard for serving. Press down firmly, cover with cling film and leave to set in the fridge overnight to allow the bread to soak up the custard
5. Remove the bread and butter pudding from the fridge and sprinkle over some Demerara sugar. Bake for 30-40 minutes, or until it feels firm when pressed lightly - do not overcook it
6. Remove from the oven and Serve with custard and vanilla ice - cream