This ridiculously quick and easy bread and butter pudding makes the perfect afternoon tea treat for Easter Sunday.
It’s ideal for that no man’s land stretch of time on a Sunday when you’ve already reached peak chocolate intake and that roast lunch seems like a distant memory.
I used to hate bread and butter pudding. They served it on fridays at my secondary school in a soggy, glutenous mass and the only thing I used to eat was the burnt piece of crunchy, sugar-covered toast on the top … the gloopy, suspiciously yellow stuff underneath would only ever get a cursory poke with my spoon.
I changed my mind about bread and butter pudding a year or so ago when I ordered it on a whim at Ginger & White. When it arrived, glimpses of golden brown croissant just poking their edges above the wobbly, creamy eggy custard beneath, it was a revelation and I was determined to discover a super-easy way of recreating it at home.
This is the easiest pudding I’ve made in a long, LONG time and it uses one of my favourite Easter treats — delicious hot cross buns. I’m afraid I didn’t make my own buns for this recipe, I shamefully cheated with hot cross buns from Marks & Spencer … although, to be fair, these chubby beauties are so delicious with their chunks of juicy berries and cherries that I’m really not that sorry at all.
This recipe makes just enough for two hungry people, just double or triple the recipe (and the size of your dish) if you have more mouths to feed.
Hot cross bun bread & butter pudding
2 Berries & Cherries hot cross buns from Marks & Spencer sliced into three slim rounds
175ml double cream and milk mixed together
1 egg, beaten
1 tbs caster sugar
1 tsp vanilla essence
20g salted butter
dusting ground nutmeg
pinch of brown sugar
- Gently toast your rounds of bun and butter them before layering into an oven proof dish or bowl.
- Mix the egg, cream and milk mixture, vanilla and caster sugar in a jug and pour over the buns.
- Dust with nutmeg and sprinkle with the brown sugar before popping into a preheated oven at 175 degrees centigrade for about 25-30 minutes until the pudding has a seductive little wobble and has puffed up to a golden, toasted brown.
Serve with lashings of cream if you’re feeling extra indulgent and try not to count the calories too much — the diet can start after Easter!