This is a twist on the traditional bread and butter pudding that we produced a little while ago (http://wp.me/p3lk3r-lm) and uses up any stale bakery products you were thinking about throwing out into your recycling food bins.
4 hot cross buns (stale or fresh)
Butter or low fat spread
1pt milk (any kind)
10g of sugar (granulated or what ever type you have)
1 egg, cracked open and beaten
1tsp of vanilla essence (optional)
- Cut the hot cross buns in half, lightly cover one side of each half with butter or low fat spread and then cover with marmalade. Place in an ovenproof dish, lying each half in an overlapping pattern to cover the base of the dish.
- Next, put the milk, egg, sugar and optional vanilla essence in a bowl and mix these ingredients together until they are combined.
Dawn: We’ve used skimmed milk here that offers a virtually fat free alternative to semi or full fat milk and works just as well in terms of adding flavours to this recipe.
Andrew: Yes, don’t be put-off with trying low-fat versions of ingredients as they work well, too, in many recipes.
Dawn: And are kinder to our hearts.
- Pour the egg and milk mixture over the layered hot cross buns making sure they are all covered with the egg and milk mixture. Set aside in the fridge for about 30 minutes to enable the buns to absorb the egg and milk mixture.
- Preheat the oven to gas mark 4, 180 °C electric.
- Take the resting pudding from the fridge and allow to reach room temperature for the next 15 minutes or so.
Dawn: This avoids the unnecessary potential breaking of the dish which may happen if you take it start from the fridge and put it straight into the hot oven.
- Put the pudding in the centre of the oven and cook for 40-45 minutes or until it had risen and is golden brown in colour.
Andrew: Serve warm with ice cream, natural yoghurt or fresh cream.
Dawn: This is a pudding that tastes great with homemade custard which is very silky and decadent-tasting that helped go into our Truly Scrumptious Trifle http://wp.me/p3lk3r-a4 … take a little look here at it again:
Andrew: And for quick custard, custard made with shop bought powder works well, too.
Dawn: It’s a cosily comforting pudding that works with low fat accompaniments such as reduced fat creme fraiche rather than full fat fresh cream and is delicious eaten on its own, cold, too.
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