Here is a simple dessert that will use up the last of the hot cross buns you may have laying about the kitchen and is sure to be crowd pleaser. It is a variation on the traditional bread and butter pudding but so much more tasty.
It can be made as one large pudding or in individual ramekins, the choice is yours.
Makes 6 to 8 Serves
6 – 8 hot cross buns
4 crisp apples (sliced thinly – leave skin on) – you can leave 1 apple aside for the top if you like
6 fresh figs
½ cup of chopped nut/s
½ cup chopped dries fruit – (my preference is apricots)
butter – to grease ramekin/s and to butter buns
4 tablespoons good quality jam
Ingredients – Custard
2 cups milk
½ cup sugar
1 tablespoon of corn flour
2 tablespoons vino cotto or vanilla extract
1. Slice hot cross buns in half and then roll the bottom half with a rolling pin so it thins and enlarges. The top half of the bun can be left whole or sliced vertically into 4 or 5 thin slices.
2. Grease ramekin/s with butter and then also butter the flattened half of the buns.
3. Arrange the buttered half’s in the bottom of the ramekin/s so the base is covered. If there are extra halves use then as an intermediate layer in the pudding (as part of step 4) or around the sides of the ramekin.
4. Place a layer of apple, followed by figs, then nuts and dried fruit and then dollops of the jam. Repeat until all ingredients are used up.
5. Make the custard, by first combining the eggs, sugar, corn flour and vino cotto/vanilla extract (whisking briskly), then gradually add the milk and whisk so as to ensure no lumps form.
6. Pour ⅔ of the custard over the base ingredients and allow to soak in. Then arrange bun tops – whole or sliced over the surface.
- I like to intersperse the tops with some sliced apple to create texture and attractiveness.
7. Pour the remaining custard over the top of the pudding and allow to soak in.
8. Cover the pudding with a layer of baking paper and place ramekin/s into a baking tray. Fill the tray with water so it comes half way up the side of the ramekin/s.
9. Place in a pre-heated oven at 170° C and cook for 40 to 50 minutes approximately (or until custard has just set.
- If you like you can remove the paper cartouche from the pudding, 5 to 10 minutes prior to the pudding being cooked, so it becomes golden brown.
10. Remove from heat and allow pudding to sit in the water bath for further 10 minutes before serving.
- Depending on which version is made it can be served in or out of the individual ramekins or spooned into individual bowls.
11. Serve with thickened cream, warm custard and/or ice-cream.
In reality this dish can be made using most autumn fruit (pears and walnuts go well together, as do quince and chestnuts). Furthermore, if you have run out of hot cross buns you can easily use fruit loaf.