It is nearly Easter! We have some great catering tips to help you with the events you host over this period.
A great recipe when you are stuck with left-over hot cross buns.
- 8 Eggs
- 100g Castor sugar
- 1 Vanilla pod split & seeds scraped
- 570ml Cream
- 570ml Milk
- 1 Orange zest
- Pinch / 1g nutmeg
- 200g Dark chocolate shavings (optional)
- 12 Hot cross buns
- 60g Butter and a little extra for the baking dish
- 100g Berry jam (or your favourite flavour)
- 20ml Hot water
Butter an oven dish. Heat the cream, milk and vanilla pod (seeds and pod) in a pot over medium heat to boiling point, remove from the heat. Whisk together the eggs and castor sugar. Slowly pour the hot cream mixture over the egg mixture, whisking continuously to ensure the egg does not cook. Strain the custard into a clean bowl. Add the nutmeg and orange zest.
Slice the hot cross buns and butter them on one side. Arrange them in the oven dish overlapping to cover the base butter side up. Sprinkle over the chocolate shavings and roasted chopped nuts, if you decided to use them. Pour over 3/4 of the hot custard; leave for 8 minutes to allow buns to absorb the moisture and then top up with the remaining custard.
Bake the pudding in the preheated oven for ±40 minutes. The custard must just set and the pudding will be golden brown on top.
While your pudding is baking, heat the jam with hot water in a small pot on medium heat - it is ready when it has a syrup consistency. As soon as the pudding is ready, remove from the oven and brush with the hot jam.
Serves: 10 - 12. Preparation time: 20 minutes and 40 minutes for baking