Yesterday I posted about an Easter Sunday dinner of baked rabbit, getting somewhat mixed reactions. Undeterred, I’m back. I promised a seasonal Easter dessert and here it is: Hot cross bun pudding.
I love hot cross buns and they can be easily turned into a dessert. I bought a pack of four in Dunnes the other day for only 79c and turned them into a delicious bread and butter pudding – a tasty way to round off Easter lunch. Peter and his housemates felt surprised and aged after really enjoying the hot cross buns from Superquinn. Time marches on.
Hot Cross Bun Pudding
- 4 hot cross buns, each cut across twice horizontally to make three slices
- ½ lemon, grated rind
- ½ tsp ground cinnamon
- 2 eggs
- ¾ pint milk
- Demerara sugar
- Reserve the top slices of bun, spread the other slices with butter and then cut them in half. Arrange the slices spread side up in a round, deep ovenproof dish.
- Sprinkle with the lemon rind and cinnamon and finish with the four bun tops.
- Beat the eggs with the milk and strain the mixture over the buns. Sprinkle some demerara sugar on top.
- Bake at 180C for about 40 minutes or until the top is crisp and golden and the pudding is risen and set. Serve hot