Friday, 25 March 2016

Hot Cross Bun Bread Puddings

With Easter upon us there are lots and lots (and lots) of treats to be enjoyed, from chocolatey eggs, to cakes, to hot cross buns. In the event that you have any hot cross buns left over or going stale, then why not give this fun recipe a try? It's not only delicious to eat, but mud pie messy to make and keeps fantastically well in a sealed container. So even when Easter is but a distant memory you'll still have something sweet to enjoy!

Prep time: 20 Mins
Baking time: 40 Mins
450g Old Hot Cross Buns
350ml Milk
3 Dessert Apples (Peeled, cored and grated)
75g Light Muscovado Sugar
200g Mixed Dried Fruit
1 Large Egg (Beaten)
65g Unsalted Butter (Melted)

The first thing you need to do is line a 12 cup muffin tray with paper cases. You could just grease it, but I find lining it safer! At the same time preheat the oven to 180C/350F/Gas 4.

In a large mixing bowl break up the buns into small pieces. Add the milk, apples, sugar, fruit and beaten egg, then get your hands in there and smush it all together. Add the melted butter and stir through with a wooden spoon to combine.

Spoon your mixture into the lined cups and press down firmly until completely filled. Really pack it in tightly! Bake in the centre of the oven for around 40 minutes, until golden brown and springy to the touch on top, then remove and leave to cool in the tray.

When the puddings are cool carefully remove from the tray and peel off the cases. Then get the kettle on, as they are finished!

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