Hot Cross Bun and Blueberry Pudding

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Serves: 

 

This pudding is really a variation of the Apricot and Cherry Brioche puddings already featured on this website with a sugar free custard, but the sweetness of the fruit and the buns help to make this a healthier option.  I saw this online some time ago and have tweaked it to match the format of my existing bread and butter puddings.

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I love to add brandy or other suitable dashes of alcohol to my puddings to give them that extra bit of interest.

 

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Ingredients

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• 6 hot cross buns

• 50g butter, softened

• Handful of mixed citrus peel

• Handful of blueberries or other soft fruit of your preference

• 3 eggs

• 1 tsp vanilla extract

• 250ml milk

• 150ml double cream

• 2 tablespoons brandy (optional)

• Icing sugar, for dusting

 

 

 

Method

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1. Preheat the oven to 180C/160C Fan/Gas mark 3.
    

2. Butter an ovenproof dish that fits the 6 hot cross buns. 
    

3. Slice the hot cross buns in half and butter the bottom half on both sides, saving the top halves till later.

4. Arrange the bottom halves in the ovenproof dish. Add some blueberries or other soft fruit and also a handful of mixed citrus peel.
    

5. Whisk together the eggs, vanilla, milk and double cream. Once it’s combined, slowly pour half the mixture over the bottom halves.  
    

6. Take the top halves and butter each side of the bun. Place on top of the bottom halves and dot with a few pieces of butter to keep the tops from becoming too dark. 
    

7. Pour over the remaining mixture and leave to soak for an hour (you can place straight in the oven if you’re in a rush!).
    

8. Bake for 45 mins or until the tops have turned a rich, brown colour. You can add a sprinkling of more blueberries 5 minutes before removing if you wish, so they have time to cook. Once golden brown and bubbling, remove and allow to cool for a few minutes before serving with a dusting of icing sugar!   Check during the cooking process in case you need to protect the top of the pudding with foil to prevent burning.
    

9. Serve with home made ice cream or Madagascan Vanilla custard.

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