Page 42 - Oundle Life March 2024

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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 For 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 Ruskin for Spode
AGA Roasting Dish. Sprinkle over the glacé
cherries.
2. Place the cream and milk into a 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. If you have an AGA R5 Series 2-oven, cook on the grid shelf placed on the floor of the roasting oven for 10 minutes, then transfer to the simmering oven for about 50 minutes until just set in the middle. Conventional cooking: Bake at 180oC (350oF), fan oven at 160oC, Gas Mark 4 for 35-40 minutes.
4. Brush over the warm conserve or marmalade. Delicious served hot or cold.
Recipe from: Aga Living
www.agaliving.com
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