Dessert Recipes

Easter Hot Cross Bun Pudding

by TheWeekly  /   March 26, 2018

Yield
4 Servings
Prep Time
-
Cook Time
-
Difficulty Level
-

Make the most of your Easter hot cross bun leftovers to make this glorious pudding – it goes perfectly with some cream or a scoop of your favourite ice-cream.

Ingredients

Steps

01.

Preheat oven to moderately slow, 160 C. Lightly grease a deep, 6-cup ovenproof dish.

02.

In a medium frying pan, combine brown sugar and water, Heat on low, stirring, until sugar dissolves.

03.

Add pear slices and simmer, uncovered, 3 to 5 mins, until just tender, stirring occasionally. Remove from heat.

04.

In a medium saucepan, bring milk, cream and vanilla bean to boiling point. Remove from heat. Set aside, covered 5 mins. Discard vanilla bean.

05.

Arrange bun and pear in alternate layers in prepared dish. In a large bowl, whisk eggs. caster sugar, cinnamon and nutmeg together. Gradually beat in warm cream mixture.

06.

Strain egg mixture carefully over bun and pear. Place dish in a large baking pan, adding enough boiling water to come halfway up the sides of the dish.

07.

Bake 55 to 60 mins, until set.

08.

Serve with ice-cream or cream.

TIP: Pudding can be covered with plastic wrap and chilled for up to 5 days.

Recipe & Photo: Woman’s Day/BauerSyndication.com.au