Easter
Easter Hot Cross Bun Pudding
A tasty treat for Easter Breakfast
What you'll need:
- 250ml double cream
- 400ml milk
- 2Â eggs
- 50g caster sugar
- 1 ½ tsp vanilla essence
- 4Â hot cross buns
- 40g soft butter
- 1 Pack Mini Eggs
- icing sugar, for dusting
Method:
- Heat oven to 170C/150C fan/gas 3. Warm the cream and milk in a pan over a gentle heat. Whisk the eggs, sugar and vanilla together with a fork in a large bowl, then gradually add the warm cream mixture.
- Halve the buns and spread with the butter. Arrange in a large shallow ovenproof dish (approx 25 x 32cm), dot with the mini eggs.
- Pour over the cream mixture and set aside to soak for 15 mins. Press the buns down into the custard mixture as they soften.
- Bake for 30 mins until set, then remove and allow to stand for 10 mins. Dust lightly with icing sugar and serve while still warm.