BLUEBERRY & LEMON EASTER PUDDING
SERVES 6 PREP 25 MINS + SOAKING COOK 1 HOUR 10 MINS
• 6 pack (450g) traditional fruit hot cross buns
• 350g jar lemon curd
• 125g punnet blueberries
• 1/2 cup pure cream
• 3/4 cup milk
• 3 eggs
• 1/4 cup caster sugar
• 1 tsp vanilla bean paste extra blueberries, to decorate
• vanilla bean ice-cream, to serve
1 Preheat oven to 170°C. Grease and line base and sides of a large loaf pan (23.5 x 13cm top, 10 x 20cm base, 8cm tall). Place on an oven tray.
2 Cut each bun into 3 slices. Arrange the 6 bases into prepared loaf pan, top with 1/3 of the curd and 1/3 of the blueberries. Top with the 6 middle pieces of bun and spread with half the remaining curd and blueberries. Top with bun tops and dollop over remaining curd and scatter with blueberries.
3 In a large jug, whisk cream, milk, eggs, sugar and paste. Pour evenly over the bread mixture in pan. Set aside to soak 1 hour.
4 Bake 1 hour or until custard has set and top is golden. Set aside to cool for 45 mins to 1 hour.
5 Remove pudding from tin. Discard paper. Transfer to serving plate. Decorate with extra blueberries. Serve with ice-cream.
TIP
Pudding can be served warm or cold. Blueberries can be replaced with blackberries or raspberries.
CHOCOLATE HOT CROSS BUN TIRAMISU POTS
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Esta historia es de la edición April 18, 2022 de Woman's Day Australia.
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