We love that Easter is the perfect excuse for baking endless sweet treats! Why not try something different with the super tasty Hot Cross Bun Bread And Butter Pudding recipe by Olive Magazine.
Serves 8 | Total Time: 1 hour and 20 minutes | 460 Calories Per Serving
200ml double cream
400ml whole milk
75g caster sugar
1 tsp vanilla extract
2 tbsp Cointreau
1 orange, zested
50g butter, room temperature
8 hot cross buns, halves
4 tbsp shredless marmalade, plus extra to glaze
To serve ice cream or pouring cream
Pour the cream and milk into a pan, and heat gently to just below simmering point. Whisk together the eggs and sugar in a large bowl. Gradually whisk in the hot liquid, then stir in the vanilla extract, Cointreau and orange zest.
Butter the buns and spread with marmalade, then sandwich back together and cut all but on in 1/2 so you have 14 semi-circles in total, plus 1 whole.
Arrange around the bread in a 26cm round baking dish and pour over the custard. Leave to soak for 15 minutes. Heat the oven to 160C/fan 140C/gas 3 and put in a heavy baking sheet.
Gently press the buns down into the custard before putting the dish on the hot baking sheet. Bake for 35-40 minutes or until the custard is just set. Brush with more marmalade and leave in the dish for 10 minutes before spooning out and serving with ice cream or pouring cream.
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