How to Cook… Hot Cross Bun and Butter Pudding

 

In the last in the series, Marc Kidson shows you how to make an Easter alternative to the classic English pudding.  It’s sure to be a spring awakening.

Recipe Re-cap:

Tea-cake and Butter Pudding, serves four generously.
– 4 tea cakes (or hot cross buns, or 8 slices of white bread, quartered)
– 50g butter
– a handful of dried apricots
– four tbsp soft brown sugar
– ground cinnamon
– 2 large eggs
– 300ml double cream
– 200ml milk
For optional apricot glaze:
– 2 tbsp of apricot jam
– juice of one lemon
– 1tsp sugar

1. Halve the tea cakes, butter slices and use remaining butter to grease an ovenproof dish.
2. Layer half the slices on the bottom of the dish, overlapping slightly.
3. Halve the dried apricots and scatter over slices in the dish, add sprinkles of brown sugar and cinnamon.
4. Place the remaining halves of teacake on top in a similar formation.
5. Beat together the eggs and two tbsp of brown sugar; add the cream and milk and beat further for a minute.
6. Pour over the layered teacake halves, pressing the top layer down so that it soaks up some of the custard mixture. Set aside for half an hour if possible.
7. Sprinkle more brown sugar and cinnamon over the top of the pudding, then place  on the middle shelf of an oven preheated to 180C/Gas Mark 4, for 30 minutes or until the top has browned but the centre is still wobbly.
8. For an optional extra, heat togeter the apricot jam, lemon juice and sugar in a pan or in the microwave and pour over the top of the pudding. Alternatively, dust with icing sugar.
9. Serve, perhaps with cream.

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