As Sydney continues to swelter through this latest seemingly endless hot spell, I find myself dreaming of cool autumn evenings, crisp fallen leaves and warming comfort food. In reality though, at the moment my days are more about sweaty morning walks, seeking out air conditioning during the day and throwing together whatever is in the fridge and calling it dinner, before trying to convince our 8 month old daughter that 8pm is not in fact party time, but bed time…
Last weekend, in an effort to woo the weather Gods and plead for some cooler weather (and because we had toast and cheese for dinner), I decided to pull out all the stops and make these Easter bun puddings.
A spin on the good old bread and butter pudding, these use left over hot cross buns and have a sneaky hit of chocolate and orange thrown in just for good measure. They were deliciously comforting and sweet and with the air conditioning turned up high, I could almost imagine it was a cool autumn evening… almost.
Hot cross bun puddings
(serves 4 )
1 cup milk
1 cup pure cream
1 vanilla bean
1/2 cup caster sugar
4 hot cross buns
4 tbsp chocolate hazelnut spread
4 tbsp orange marmalade
Place milk, cream and vanilla bean (split and scraped) into a small saucepan and heat to just below boiling point. Take off the heat and allow to cool.
Whisk together eggs, cooled milk mixture and sugar until combined. Strain to remove any lumps and set aside.
Slice each hot cross bun into 3 slices, setting aside the 4 top slices with the crosses. Butter slices on both sides and spread one side of each slice with hazelnut spread and the other with marmalade. Cut each slice in half. Butter the bottom of each of the reserved top slices and spread with a generous amount of hazelnut spread.
Divide bun pieces between 4 individual ramekins and top each with one of the reserved top slices (alternatively, place all buns in one larger baking dish). Pour strained egg mixture over buns and allow puddings to stand for 1/2 hour or so to soak up the egg mixture.
Place ramekins in a deep baking dish and fill dish with enough boiling water to come half way up the sides of the ramekins. Place in a preheated oven at 160°C for 20 minutes or until custard is set (longer if making one large pudding).
Brush puddings with extra marmalade and serve warm with cream or ice cream.