Difficulty: Fairly easy
Serves: 30 minutes + 30 minutes baking
6 free-range egg yolks
2 free-range eggs
150g (3/4 cup) caster sugar
300ml (1 1/4 cup) whole milk
300ml (1 1/4 cup) double cream
75g (1/3 cup) butter
8 hot cross buns
50g (1/2 cup) sultanas (approx)
25g/1oz demerara sugar (approx)
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If you’ve bought or made too many hot cross buns over Easter and need to use them up, how about a twist on a classic – hot cross bun and butter pudding. It’s easy to make and lets little chefs practice important skills like buttering bread and it tastes delicious! This recipe is also easily halved if you don’t have as many hot cross buns to spare.
Make the custard
Get your little one to crack the eggs (2) in to a dish. While they are doing that, you can separate the other eggs (6), adding the yolks to the whole eggs.
Measure the sugar and add to a mixing bowl. Add the eggs and whisk together.
Get your child to pour the milk and cream into a pan. Put it on the hob and bring slowly to a simmer. Remove from the heat then slowly pour on to the egg mixture, whisking well so that it doesn’t curdle.
Butter the hot cross buns
Half the hot cross buns then put your kids to work buttering them. We softened the butter for a few seconds in the microwave to make this a bit easier and helped a little to make sure it was spread evenly.
Cut the hot cross buns in half again.
Place a layer of hot cross buns into a 22x10cm (9x4inch) oven proof dish. We made two smaller ones so the kids both got to make their own.
Sprinkle some sultanas and demerara sugar on top (no need to be too accurate with quantities). Add another layer of buns, sultanas and sugar, repeat if you have any left.
Add the custard
Pour the custard over the top of your buns and leave to stand for 20 minutes or so.
Bake your pudding
Preheat your oven to 180C/160C Fan.
Pop your dish into a deep roasting tray and fill with water so it is coming half way up the side of the dish. Cover with tinfoil.
Bake in the oven for 20-30 minutes or until the custard has set.
Remove the foil from the top for the last five minutes to brown the top.
Serve(with custard/icecream/cream) and enjoy.
If you liked this pudding you might also like this bread and butter pudding made with pains au chocholat. It’s a real treat!