On the hunt for a new dessert to serve this Easter? Look no further! We’ve taken the traditional hot cross bun and transformed it into SA’s most decadent Hot Cross Bun and Butter Pudding.
The secret to its rich flavour and moist texture is part great ingredients, part preparation method. Unlike the classic bread and butter pudding, this one has a deliciously gooey marshmallow egg centre and is made in minutes in a pressure cooker.
Serve it topped with your favourite chocolate Easter eggs, and either custard or ice cream for added indulgence.
Ingredients
4 The Bakery Traditional Hot Cross Buns; sliced in half
3 tbsp. (45 ml) butter; softened
2 free-range eggs; at room temperature
½ cup (125 ml) cream
½ cup (125 ml) milk
1 tsp. (5 ml) vanilla paste
Pinch of ground cinnamon
3 tbsp. (45 ml) castor sugar
4 Eggs Galore Milk Chocolate Mallow Eggs
Variety of Easter eggs; for garnish
Custard or ice cream; for serving (optional)
Method:
Lightly grease a 20 cm ovenproof serving dish with a little melted butter.
Butter the hot cross bun slices and arrange tightly in the serving dish, allowing each slice to overlap.
Place the marshmallow eggs in-between a couple of slices.
Place eggs, cream, milk, vanilla, cinnamon and castor sugar into a bowl and whisk until combined.
Carefully pour cream mixture over the hot cross bun slices and cover the entire dish in foil.
Place the dish onto a wire rack in your pressure cooker and carefully fill with water until it reaches halfway up the sides of the dish.
Allow to cook for 30 minutes.
Once done, release the pressure valve and carefully remove the hot pudding from the cooker.
Serve warm with extra Easter eggs for garnish and either some custard or ice cream for a little extra indulgence.
