I got a packet of chocolate hot cross buns free from the promotion during Easter time. I had not had bread and butter pudding for ages. As well as the hot cross buns had been in my pantry for more than 3 weeks. Best use it before it starts showing molds.
Google: “A hot cross bun is a spiced bun usually made with fruit, marked with a cross on the top, which has been traditionally eaten on Good Friday in the United Kingdom, Ireland, Australia, New Zealand, South Africa, Canada, India, Pakistan, Malta, United States and the Commonwealth Caribbean. They are symbolic of this significant day in the Christian faith when Jesus was crucified. Each bun is decorated with a cross made from flour paste, which represents the cross on which Christ died. The spices in hot cross buns are said to represent the spices that were used to embalm Christ after his death.”
I have a punnet of strawberry that don’t look fresh anymore. I am going to add it in and it’s better to have fruits sweetness that castor sugar. This is simple to made just have to be patience waiting for it to cook in the oven. Just as it came out from the oven my sister came for a visit. We both had afternoon tea. She said it was delicious. I am glad I can share it with her. Let’s bake!!!
Ingredients
6 chocolate hot cross buns
1 punnet strawberry, cut into slices
300 ml thickened cream
375 ml milk
80 g butter, melted
3 Tsp cinnamon powder
4 eggs, lightly beaten
110 g castor sugar
2 Tsp vanilla extract
icing sugar, for dusting
20 g butter, for greasing the dish
Method
Preheat oven 150 degrees C, fan forced. Grease a small baking dish base and all the sides; that can place 6 hot cross buns. In a mixing bowl, beat thickened cream, milk egg, sugar and vanilla together until combined. Cut the hot cross bun into 3 slices: little bit horizontally making bottom, middle and top.
Combined butter and cinnamon in a small bowl. Dip the bottom and middle slices hot cross bun and leaving to top unbuttered. Arrange the buttered bottom onto base of the baking dish, scatter some slices of strawberries over the top. Spoon some egg mixture over the hot cross bun and strawberries slices. Let it stand for 5 minutes. Repeat with the middle part, dip into the butter cinnamon and layer it on top of strawberries. Then scatter some more strawberries over the top. Next pour some egg mixture over and let it stand for 5 minutes.
Now place the top of hot cross buns on top and pour the remaining egg mixture. Let it stand for 10 minutes. Bake pudding for 50 minutes or until browned lightly and egg mixture becomes custard set consistency. If it brown too fast cover with foil. Once it’s done, switch off oven leave in and let it stand 15 minutes before serving. Dust with icing sugar before serving. You can eat it with ice cream or custard. I had mine with ice cream and my sister had hers with custard. Enjoy with a cup of tea!!!
Note: Oven temperature may vary. You might need more or less time. You can use any fruits of your choice. Also, you can use plain hot cross buns. Make more if you are serving more people. You can use normal bread or you can use panettone.
https://helenscchin.com/2024/04/17/hot-cross-bun-strawberry-bread-and-butter-pudding
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