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Lemon-blueberry hot cross bread and butter pudding
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Elevate bread and butter pudding with a festive Easter twist, made quickly.
Ingredients:
  • 4 Hot Cross Buns, split
  • 40g butter, softened
  • 85g marmalade
  • 150g blueberry
  • 6 Free Range Eggs, lightly whisked
  • 250ml milk
  • 125ml thickened cream
  • 110g caster sugar
  • 2 tsp lemon rind, finely grated
  • 42.00 gm lemon juice
Instructions:
  • Preheat your oven to 160C and prepare an 8-cup (2L) ovenproof dish by lightly greasing it.
  • Evenly spread butter and marmalade on each bun half. Alternate placing the bases, marmalade-side up, with the tops, cross-side up in the pan. Sprinkle with blueberries.
  • In a large bowl, combine the whisked egg, milk, cream, sugar, lemon rind, and lemon juice. Strain the mixture through a fine sieve into a jug. Pour the custard evenly over the buns and let it sit for 15 mins to soak.
  • 1. Nestle the dish in a spacious roasting pan and carefully add enough boiling water to reach halfway up the sides of the dish. Bake for 30-35 minutes or until the custard is perfectly set. Allow it to sit for 5 minutes to cool slightly before serving. Serve warm or at room temperature.

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