An Alternative Bread and Butter Pudding
We love an excuse to conjure up a dessert made from leftovers.
At this time of year we always appear to have an abundance of slightly stale hot cross buns from over-zealous purchases during recent (hunger-laced) trips to the local supermarket.
So we were delighted when Mary Harding, a fan of Wiltshire Liqueurs who happens to be a very talented chef, came up with a delicious way to combine hot cross buns with our Blood Orange Liqueur and a variety of other store cupboard goodies. Thanks Mary!
**HOT CROSS BUN AND BUTTER PUDDING WITH BLOOD ORANGE LIQUEUR, CARDAMON AND MARMALADE**
It is important that the hot cross buns are relatively stale for this recipe; otherwise they won’t soak up the custard mixture properly.
300ml double cream
20 cardamon pods, roughly crushed in a pestle and mortar
1 tsp vanilla extract
8 stale hot cross buns
4 tbsp marmalade
50g soft butter
Put the cream, milk and crushed cardamom pods in a saucepan and bring to scalding point. Remove from the heat and allow the cardamom to infuse.
Meanwhile, crack the eggs into a bowl and whisk in the sugar, vanilla extract and blood orange liqueur. Pass the scalded milk mixture through a sieve to remove the cardamom pods and then slowly whisk it into the egg mixture. Pass this custard through a sieve again to remove any lumps. Set to one side.
Cut each stale hot cross bun into three slices and spread each slice with butter and then marmalade. Layer the hot cross buns in an ovenproof dish (approximately 25x32cm). Use the slices with the cross on the top as the top layer. Pour over the custard making sure it covers each layer of bun. Set aside for at least 2 hours to allow the custard to completely soak into the buns.
Set oven to 170C/150C fan/gas3. Bake on a low shelf for 50-60mins. There should only be a very slight wobble in the centre when it is done. Allow to stand for 10 minutes before serving. Delicious served with vanilla ice-cream and a shot of blood orange liqueur poured over the top.
For more ideas on cooking with liqueurs, take a look at our recipe page >>