Hot Bun Pudding is a sumptuous treat. An alternative to the plain hot cross buns we all like to devour on Good Friday and a perfect way to end your Easter Sunday leg of lamb roast.
300ml double cream//600ml Milk//100g golden caster sugar//1 1/2 tsp vanilla essence//8 hot cross buns//40g soft butter//100g marzipan (cubed)//3tbsp chunky marmalade//icing sugar for dusting.
Preheat your oven to 170/150 fan/gas mark 3.
Cut the hot cross buns in half and spread the butter on them. Place in a shallow baking dish. Dot the cubed marzipan into the baking dish with the buns and glaze with marmalade. Set aside til later. Pour the double cream and milk into a pan and warm over a gentle heat. In a separate bowl whisk the egg, sugar and vanilla extract together with a fork. Once combined gradually add this to the warm milk and cream mixture. Pour the mixture over the hot cross buns and leave to soak for 15 minutes. As the buns soften push them further into the dish and mixture.
Bake for 50 minutes until set. Remove the pudding from the oven and allow to stand for 10 minutes before dusting with icing sugar.
Serve your hot bun pudding while still warm. It’s perfect with a splodge of cream or a scoop of velvety vanilla ice cream.