Hot Cross Bun & Butter Pudding
TOTAL TIME: 35 MINUTES
6 hot cross buns, slightly stale
60 g butter, softened
300 mL full cream milk
300 mL thickened cream
2 tbsp brandy (optional)
Preheat oven to 180ºC. Grease an oven proof dish that will fit the 6 hot cross buns comfortably.
Cut hot cross buns in half and butter both sides of the bun base generously. Place bun base (cut side up) into the baking dish. Butter the cut side of the bun tops and place them on top of the bun bases (cross side up).
Place eggs, milk, cream and brandy into a bowl and whisk together. Poor milk mixture over the hot cross buns.
Allow to stand for 10 minutes before placing in the oven and baking for 20 to 30 minutes.
Remove from oven when pudding is golden brown and custard has set. Stand for 10 minutes before serving with icecream.