“Sandwiching the layers of hot cross bun slices with cinnamon sugar is your secret weapon that takes this effortless pudding up a level. And remember, the pudding needs a slight wobble in the middle when you pull it out of the oven – this will give you that decadent custard ooze when you serve it.”
We’ve crowned this the ultimate Easter dish! Serve it up for brunch, turn it into a luscious lunchtime treat or make it the darling of dinnertime. And the best bit? No-one will know how easy it is.
HOT CROSS BUN PUDDING
PREP + COOK TIME 60 MINUTES (+ STANDING)
SERVES 8
600ml carton pure cream
11/2cups (375ml) milk
8 eggs, beaten lightly
1 cup (220g) caster sugar
2 teaspoons vanilla extract
9 (720g) fruit hot cross buns
50g butter, softened
This story is from the Issue 48 2019 edition of The Australian Women's Weekly Food.
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This story is from the Issue 48 2019 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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