Easter is a time for indulgence, so if, like most people, you’ve broken your New Year’s resolution to get healthy, this recipe will satisfy those cravings well. Colin’s taking an ordinary hot cross bun and elevating it to the pudding level! He also has a great tip to help you avoid wasting some ingredients.
In addition to the prep time mentioned above, this recipe requires 40 minutes of standing.
How to make Colin’s hot cross bun and butter pudding
Ingredients
Method
Put cinnamon and star anise in saucepan on medium heat until fragrant. Add sugar, cook for 3-4 minutes, without stirring, until it starts to caramelise and is a pale golden colour. Remove from heat. Carefully add cream and milk.Â
Finely grate 1/4 of the nutmeg. Stir into cinnamon mixture with ginger. Heat on medium until hot. Remove from heat. Stand for 30 minutes.Â
Meanwhile, preheat oven to 180°C fan-forced (200°C conventional). Butter cut sides of buns. Arrange buns, overlapping, in a 20 x 30cm (10-12-cup capacity) ovenproof baking dish to fit.
Strain cinnamon mixture through a sieve into a bowl, discard spices. Add egg yolks and whisk until well combined. Pour over buns. Allow to stand for 10 minutes. Bake for 35 minutes, or until custard is just set.Â
Serve warm with berries or strawbs syrup (see recipe below).
COOK’S TIPS
If whole fresh nutmeg is unavailable, replace it with 1/2-1 teaspoon of dried nutmeg.
Strawbs syrup recipe
To make syrup from 250g punnet of strawberries, cut off tops with 1cm flesh attached. In a small saucepan on medium heat, combine tops, 2 Tbsp sugar and enough water to cover. Simmer gently for 10 minutes. Pour over strawberries through a sieve. Refrigerate until cold.Â
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