Hot Cross Bread and Butter pudding baked in a Harrison Charcoal Oven

Hot Cross Bread and Butter Pudding

3 April 2021

In this recipe, Annie Nichols of HotMealsNow makes a fusion of two family favourites, hot cross buns and bread and butter pudding.

Hot Cross Bread and Butter pudding baked in a Harrison Charcoal Oven

Chef, food stylist, artist and photographer Annie Nichols of HotMealsNow came over to Harrison HQ this Easter Weekend to play with a few of her favourite Easter recipes on a Harrison charcoal oven.  In this recipe, Annie makes a fusion of two family favourites, hot cross buns and bread and butter pudding.

These simply delicious puddings are perfect to be made with leftover hot cross buns (If you’ve already eaten them all and don’t have any leftover, then buy or make some more!).

Baking these in the Harrison Oven, adds a very light, smoky aroma and the gooey centre becomes almost mousse-like in texture.
 

Hot Cross Bread and Butter Pudding

Ingredients

  • 300 ml milk
  • 300 ml single cream
  • 1 vanilla pod
  • Finely grated zest from 1 orange
  • 2 eggs
  • 70 g golden caster sugar
  • 6 Hot Cross Buns
  • 50 g butter, softened
  • 6 teaspoons dark marmalade
  • You’ll also need 6 × 200 ml ramekins, pots, cups or mugs.

Method

Fire up the Harrison Charcoal Oven to oven 180ºC.

  1. Pour the milk and cream into a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the pod. Bring to just below a boil, remove from heat, whisk to disperse the vanilla seeds, then remove the pod. Leave to cool for 10 minutes.
  2. Whisk the eggs with the sugar and zest, then whisk in the milk and cream mixture.
  3. Cut each hot cross bun into 3 across the middle, and lightly butter each piece. Pour over a little of the custard mix into the base of each pot and place the bottom third of each bun on top.
  4. Pour over a little more custard, then add the middle section of the buns and top with a teaspoon of marmalade. Add more of the custard until you’ve used up it all up, then add the top of the bun, cross uppermost (don’t submerge the tops).
  5. Stand the ramekins in a roasting tin and fill halfway with boiling water. Carefully place in the oven and cook for about 20 minutes or until just cooked but a bit wobbly in the centre. Serve warm, but not hot.

Little note...

You could of course make one large pudding in an oven-proof dish, instead of the individual pots. Also use fruit buns, when Hot Cross Buns aren’t around.

I used a handmade dark and rich, Gothic Marmalade made by Nick Robinson.

Hot Cross Bread and Butter Pudding
Freddy, Annies dog waits patiently at Harrison Charcoal Ovens HQ