They say leftovers are the best bit! Have you got hot cross buns left over from the Easter weekend?
With just a few essentials like milk, eggs, butter, sugar and cream, you could have yourself a delicious re-imagined version of a British classic using a few bits you can probably find in your fridge!
So, how does orange marmalade bread and butter pudding, courtesy of chef, sustainability expert and 44 Foods partner James Strawbridge sound?
- 6 hot cross buns, sliced
- 2 free-range eggs
- 250ml whole milk
- 200ml double cream
- 100g Moose maple butter (or plain)
- 6 tsp blood orange marmalade
- 2 tbsp golden caster sugar
- 1 tsp vanilla extract
- 1 tsp demerara sugar
- Preheat your oven to 180˚C.
- Slice your hot cross buns in half. Spread with Moose Maple Butter and arrange in a roasting tray.
- Make a simple custard by warming 200ml of cream with 200ml whole milk and caster sugar. Add a teaspoon of vanilla extract.
- Whisk the eggs and gradually pour in the warmed milk and sweetened cream.
- Return to the hob and warm on a low heat for 3-4 mins to thicken slightly.
- Then just before you pour over the custard spoon some blood orange marmalade between each hot cross bun.
- Pour custard over your hot cross buns and leave to soak in for 10-15 mins. Sprinkle with demerara sugar and then bake for 45-50 mins until golden.
- Serve with double cream dribbled over this wonderful seasonal pudding.