When it comes to hot cross buns, there are two types of people. You’ll find the first group are those filling their trolleys with fruity baked goodness on Boxing Day. The others, who consider themselves puritans, are aghast that Woolies would sell them side by side with reduced-for-sale Christmas puddings and refuse to be part of the commercialisation of Easter until closer to the time.
Myself? I am of the second ilk. I am simply unable to resist fresh, soft, spicy buns slathered with butter so in the interests of my own health I CAN NOT buy them until Easter.
Regardless of whether you’re snacking on them at New Years, or you wait until Easter Sunday – this hot cross bun pudding is a delicious way to use any buns that aren’t as fresh as you’d like. But be warned – this pudding disappeared off my bench not long after it was made (and the kids weren’t even home from school)! See I told you I have zero hot cross willpower!
Hot Cross Bun Pudding
6 hot cross buns
2 teaspoons sugar
1 teaspoon vanilla bean paste
butter and marmalade to spread
Slice the hot cross buns vertically – about three slices per bun. Spread the slices with butter and marmalade. Join them back together and place into a buttered baking dish.
Beat the egg and sugar together, then add the cream and vanilla bean paste. Stir to combine. Pour the cream mixture over the buns and bake at 180ºC for thirty minutes.
For something a but cute, you can make individual puddings in ramekins.
Serves 4 – 6.
Actually, now I think about it, there are loads of different hot cross bun standpoints.
There are non-fruit hot cross bun (sacrilege) people, chocolate chip hot cross bun people, sticky date and something else hot cross bun people….. you get the picture.
what kind of hot cross bun person are you?