Hot “x” Bun Pudding
A variation on bread and butter pudding only using hot x buns instead. So ---- a great way to use up an excess of buns or the perfect dessert for Easter Sunday. Stale buns are good for this recipe.
Preparation time: 15 minutes + soaking time Quantity: Serves 6 Cooking time: 40 minutes
Ingredients
6 hot x buns
butter for spreading approx. 40g
4 large eggs
1/2 pint / 300 ml cream - double or whipping
1/2 pint / 300 ml milk - full fat or semi skimmed
4 tablespoons / 80g caster sugar
1/2 teaspoon vanilla extract / essence
Method
- Cut the buns in half and generously spread with butter
- Place lay out in an appropriate oven proof serving / baking dish - butter side up
- Whisk the eggs together with the cream, milk, sugar and vanilla
- Pour over the buns and push the floating buns down by hand to soak/ emerge in to the eggy mix
- Leave to soak for 20 - 30 minutes
- Bake in a preheated oven middle shelf gas 5-6 / 200*c / 375*f - for 35 -40 minutes or until set around the sides but slightly wobbly in the middle
- For the best flavour cool for 5 - 10 minutes before serving