Page 46 - Oundle Life April 2025

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HOT CROSS BUN PUDDING
A delicious take on bread and butter pudding
made with hot cross buns and custard. The
best hot cross buns to use are those which are
lightly spiced, as these give a good flavour to
the cooked pudding. Many thanks to AGA
Specialist Dawn Roads for this lovely recipe.
Serves 4-6
INGREDIENTS
8 hot cross buns
25-55g butter
8 glacé cherries
300ml double cream
300ml milk
55g (2 oz) caster sugar
1 tsp vanilla extract
3 large free-range eggs
Decoration:
Warm apricot conserve or marmalade
METHOD
1. Cut the hot cross buns in half, horizontally
and spread thickly with butter, then slice
each vertically into three pieces. Arrange the
slices overlapping in a buttered roasting dish.
Sprinkle over the glacé cherries.
2. Place the cream and milk into a non-stick
saucepan with the sugar and heat until tepid,
stir to dissolve the sugar, then cool. Whisk the
vanilla extract and eggs together then whisk
in the cooled cream, milk and sugar, pour
over the hot cross buns. Allow to soak for at
least 30 minutes.
3. Cook in the baking oven for 35-40 minutes
at 180ºC (350ºF), fan oven at 160ºC or Gas
Mark 4.
4. Brush over the warm conserve or marmalade.
Delicious served hot or cold.
Recipe from:
Aga Living
www.agaliving.com
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