They are delicious toasted and buttered, but they can also be turned into wonderfully comforting hot cross puddings. Follow the basic recipe, and try adding extra fruit depending on which flavour you choose to use. Banoffee with fudge pieces is my personal favourite — I like to add a few chopped walnuts and
a sliced banana to the mixture as well.
Hot Cross Pudding!
Ingredients
- For each hot cross bun used add:
- Butter for spreading
- 1 egg
- 150mls milk
- 5-10g demerara or caster sugar
- Pinch of nutmeg
Method
-
Halve the hot cross bun and spread with a little butter. Place the halves into an oven proof dish.
-
Whisk together the egg, milk, sugar and nutmeg. Pour over the hot cross bun and leave to stand for 15-20 minutes before cooking. Cook in a preheated oven at 150ºC Fan/Gas 4.
-
Timing will be between 25-45 minutes depending on the size of the pudding.
Add extra dried fruit or grated apple or sliced banana to the mixture, don’t be afraid to experiment. Supermarket hot cross buns are sweet, so I tend to add very little sugar to the milk mix. Use ½ cream and half milk for an extra decadent result.
Find Teresa's latest book to buy on Etsy, Amazon and https://www.madeinn.co.uk/shop
