Mini Hot Cross Bun and Butter Puddings

Mini hot cross buns baked in a light fluffy egg custard, they not only look good they taste good too.

Should you happen to have any hot cross buns leftover, even if they are a little on the dry side, fear not! In less than 30 minutes you can transform them into this rather nice dessert.

Mini Hot Cross Bun and Butter Puddings

These are really easy to do, all you need is 4 ramekins or of course you could make one big one in a small dish.

**Scroll down for a printer friendly recipe card.

To make 4 you will need:
4 mini hot cross buns - each sliced twice carefully so you have three slices 
butter - enough to butter each bun slice
golden caster sugar - a sprinkling on each bun slice and 2 teaspoons to add to the egg custard mixture 
the zest of an orange 
2 free range eggs
60ml double cream
120ml whole milk

How to do it:
Slice each bun as described above and butter each side.  Pop one slice into the bottom of a ramekin and sprinkle with a little golden caster sugar and grate over a small amount of orange zest.  Add the next (middle) slice and repeat the sugar and zest thing.

 Hot Cross Puddings

Now put the top slice on so the cross is on top.

Hot Cross Bun and Butter Puddings

Whisk together the cream, milk and egg along with 2 teaspoons of golden caster sugar. Pour over each bun but don't fill right to the top. Why? Because when they cook the egg custard will fluff up and over the edge making a mess of your oven. You can sprinkle a tiny bit of sugar on top of each bun if you feel you want to.

Bake in a preheated oven 200C/400F or Gas 6 for about 15 minutes.

Mini Hot Cross Bun and Butter Puddings

Serve straight away.


Yield: 4

Mini Hot Cross Bun and Butter Puddings

Mini hot cross buns baked in a light fluffy egg custard, they not only look good they taste good too.

ingredients:

4 mini hot cross buns - each sliced twice carefully so you have three slices
butter - enough to butter each bun slice
golden caster sugar - a sprinkling on each bun slice plus 2 teaspoons to add to the egg custard mixture
the zest of an orange
2 free range eggs
60ml double cream
120ml whole milk

instructions

Slice each bun as described above and butter each side.  Pop one slice into the bottom of a ramekin and sprinkle with a little golden caster sugar and grate over a small amount of orange zest.  Add the next (middle) slice and repeat the sugar and zest step that you just did.

Now put the top slice on so the cross is on top.

Whisk together the cream, milk and egg along with 2 teaspoons of golden caster sugar. Pour over each bun but don't fill right to the top.  Why?  Because when they cook the egg custard will fluff up and over the edge making a mess of your oven. 

You can sprinkle a tiny bit of sugar on top of each bun if you feel you want to.

Bake in a preheated oven 200C/400F or Gas 6 for about 15 minutes.
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