The excitement as a child of getting out of bed on Easter Sunday and frantically hunting for chocolate eggs is an excitement that most will remember. My sister and I would run around the house looking for the eggs with our name on and then sit down to feast on a breakfast of chocolate. Easter is the one day of the year that it is totally okay to do this… although, I still try and get away with it most others! I use this blog as a great excuse for eating chocolate for breakfast these days. I mean it is essential that I re-taste that Salted Caramel Pie again from the night before isn’t it?
As much as I enjoy a chocolate egg at Easter, as I get older I also find myself enjoying the other foods Easter has to bring. Hot cross buns are an Easter treat that I’ve only just started to appreciate. Growing up my Dad would buy them every Easter, but I was always quite content with my mountain of chocolate to even care about hot cross buns.
As always, when I feel like I have missed out of a certain food for far too long, I like to make up for lost time. My favourite way to eat them so far is in this Hot Cross Bread ‘N’ Butter pudding. I got the idea from the Christmas period at Jamie’s Italian- my place of work for those of you who don’t know. Our special dessert throughout the month of December was an amazing panettone bread and butter pudding, served with chocolate sauce and vanilla ice cream. Popular amongst customers, as well as the staff, I realised that everyone loves a proper British dessert with a bit of a twist. So here is my twist on one of the UK’s favourite desserts… Enjoy!
2 hot cross buns, halved and then roughly torn into smaller pieces
150ml whole milk
100ml double cream
1 large egg yolk
Half a vanilla pod
50g golden caster sugar
Demerara sugar for sprinkling
You will need two small ramekins for this.
- Divide the torn pieces of hot cross bun between the two ramekins and then squash down with your fingers and set to one side.
- Pour the milk and double cream into a saucepan. Scrape the vanilla seeds out of the pod and put both the seeds and pod into the pan. Put on a medium to high heat and leave to boil.
- Meanwhile whisk the golden caster sugar and egg yolk together. Once the cream has reached boil, remove from heat and discard the vanilla pod. Pour in the sugar and egg mixture and quickly whisk until everything is incorporated. Return to a medium heat to thicken slightly and then your custard is complete.
- Transfer the custard to a jug and pour as much custard as you can into the ramekins. You should be left with around half of the custard which you will use later. Leave the puddings to absorb the custard for around 45 minutes and then preheat your oven to gas mark 3/170C or 150C for fan assisted ovens.
- Place both ramekins in a small baking tray and then carefully half fill the tray with water. Sprinkle a generous amount of demerara sugar over your puddings and then place the tray in the centre of your preheated oven.
- Bake in the oven for around 20-25 minutes or until the custard is set but still a little wobbly. Remove the tray from the oven and then carefully remove both ramekins and allow to sit for 5 minutes before tucking in.
- You can either reheat your remaining custard or leave it cold, or perhaps you won’t even want it at all. I just like a little extra poured over the top of my pudding. Happy Easter x