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Boozy Hot Cross Bun and Butter Pudding with a Spring Blossom Custard

Ingredients
  

For the Hot Cross Bun and Butter Pudding

  • 300 ml Double Cream
  • 600 ml Milk
  • 4 Eggs
  • 100 g Golden Caster Sugar
  • 1 Dash Vanilla Essence
  • A Couple Shots of Rum
  • 8 Hot Cross Buns
  • 40 g Butter
  • 3 tbsp Chunky Marmalade
  • Icing Sugar For Dusting

For the Custard

  • 200 ml Double Cream
  • 700 ml Whole Milk
  • 4 Large Egg Yolks
  • 3 tbsp Cornflour
  • 100 g Caster Sugar
  • 1 tbsp Blossom Syrup

Instructions
 

For the Hot Cross Bun and Butter Pudding

  • Whack the oven up to 170C/150C fan/gas 3. Warm the cream and milk in a pan over a gentle heat. Whisk the eggs, sugar, rum and vanilla together with a fork in a large bowl, then gradually add the warm cream mixture whisking as you go.
  • Halve the buns, toast them lightly and spread with the butter. Arrange in a large shallow ovenproof dish (approx 25 x 32cm), brush the marmalade on top.
  • Pour over the cream mixture and set aside to soak for 15 mins. Press the buns down into the custard mixture as they soften making sure they are well covered in the stuff.
  • Bake for 50 mins until set, then remove and allow to stand for 10 mins. Dust lightly with icing sugar and serve while still warm, with a hearty drizzle of spring blossom custard.

For the Blossom Custard

  • Make you’re blossom syrup by dissolving one part sugar in one part water over a gentle heat.  Chuck in the blossom (this should be equal in volume to the sugar), and allow the blossom to steep in the syrup for ten minutes or so to impart as much flavour as possible.  Sieve out the blossom.
  • Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and blossom syrup. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
  • Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon until the custard is thickened.