HOW TO COOK ANYTHING IN A HARRISON CHARCOAL OVEN - HOT CROSS BREAD AND BUTTER PUDDING
HOT CROSS BREAD AND BUTTER PUDDINGS COOKED IN A HARRISON CHARCOAL OVEN
Recipe and Photography by Annie Nichols of HotMealsNow
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 charcoal oven, adds a very light, smoky aroma and the gooey centre becomes almost mousse like in texture.
300 ml milk
300 ml single cream
1 vanilla pod
Finely grated zest from 1 orange
70 g golden caster sugar
6 Hot Cross Buns
50 g butter, softened
6 teaspoons dark marmalade
You’ll also need... 6 x 200 ml ramekins, pots, cups or mugs.
Fire up the Harrison Charcoal oven to oven 180 C.
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.
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.