Hot Cross Bread and Butter Pudding
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| Hot Cross Buns Sliced 1cm 2 pkt | ||
| 80.00 | g | MARVELLO Full Fat Margerine |
| 1.00 | l | MEADOWLAND Classique 10 x 1L |
| 10.00 | pc | Egg yolk (reserve whites) |
| 4.00 | g | ROBERTSONS Mixed Spice 6 x 800g |
| 40.00 | kg | Castor sugar |
| 60.00 | ml | Apricot jam |
Preparation
1. Spread Marvello thinly on one side of the sliced buns.
2. Arrange slices upright in a large oven proof dish.
3. Mix egg yolks, Marvello, castor sugar and mixed spice together.
4. Pour over sliced Hot cross buns
5. Bake in a preheated oven at 170ºC till the custard has set.
6. Once cooked brush the top with apricot jam.
Place back in oven and bake till golden brown.
Chefs tip:
Use reserved egg whites to make a meringue and top baked pudding and bake in oven to create an extravagant dessert.
Recipe review
(0 Ratings, 0 Reviews)
