Hot Cross Bun Bread and Butter Pudding with Whisky, Chocolate and Raisins
Photography by Josh Griggs.
Try and hold back on the hot cross buns for brekkie, so that you have enough left for this fab whisky-laced dessert!
Serves: 6
INGREDIENTS
8 hot cross buns, halved through the middle
60 grams butter, at room temperature
250ml milk
250ml cream
2 large egg yolks
4 large whole eggs, size 7
3 tablespoons whisky
finely grated zest 1 orange
½ cup caster sugar
80 grams dark chocolate, chopped
¼ cup raisins or sultanas (optional)
2 teaspoons demerara sugar
To serve
softly whipped cream or vanilla ice cream
METHOD
Equipment: 15cm x 25cm (or equivalent) baking dish lightly greased with a little butter.
Spread the butter on the cut side of each bun and layer them into the dish with the raisins or sultanas. It’s nice if you don’t have the top too neat, the pokey-outy bits will go crunchy. Beat the milk, cream, egg yolks, whole eggs, whisky, zest and caster sugar until dissolved. Pour the custard mixture over the buns. Add this in 2-3 lots. Soak for half an hour.
Preheat the oven to 180°C fan bake.
Scatter over the chocolate then sprinkle over the sugar. Put the baking dish in a large roasting pan and pour in enough boiling water to come halfway up the sides. Cover the roasting pan with foil and bake for 40 minutes. Remove the foil and bake for another 15-20 minutes or until the top is golden and the custard is set. Remove baking dish from the water bath and leave to sit for a few minutes.
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