My Favourite Easter Recipe

March 26, 2024

Just to be clear, this isn’t my fav recipe it make, it’s my fav recipe to eat…. this recipe actually belongs to Hubby. He makes it. I eat it (with ice cream). #teamwork

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INGREDIENTS

  • 900 ml skim milk
  • 300 ml double cream
  • 600 ml single cream
  • 2 vanilla pods
  • 6 eggs
  • 250 g caster sugar
  • 6 hot cross buns (sliced in half and spread with butter)
  • 1 knob butter

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METHOD

  • Preheat the oven to 170°C (without fan froced)
  • For the custard base, bring the milk and all the cream just to the boil in a saucepan. Cut the vanilla pods in half, scrape out the seeds and add to the pan (or use vanilla bean paste). Whisk the eggs with the sugar until pale, then whisk in the milk and cream mixture, removing the vanilla pod shell.
  • Dip the hot cross bun halves in the mixture, then place in an ovenproof dish.
  • Sieve the custard over, and leave it all to soak for at least 15 minutes (If you don’t use all the liquid thats okay. How much you use can depend on the size of the hot cross buns)
  • Place the dish in a roasting tin, half-fill the tin with hot water, then bake the pudding for about 45 minutes.
  • When cooked it will have a slight crust on top but will still be slightly wobbly inside.

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Enjoy

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