If you have been reading this blog for a while then you know I’m always banging on about not wasting food.
I pride myself on coming up with ingenius ways to make leftovers into new meals and make sure nothing is wasted where possible (no half jars of things going mouldy in the fridge at my house!).
That’s why when Ten Breakfast (<- video link to my segment) asked me to come in this morning and show viewers how to use up their leftovers from Easter, I was delighted! To say the least.
Bread and butter pudding was originally created to use up leftover stale bread and turn it into a delicious pudding. I have taken old hot cross buns and used the same idea – simply sprinkle some crushed up easter eggs over the top for a chocolatey twist (that is, if you’ve got any left!).
It’s a super simple dish that takes about 5 minutes to prepare before letting the oven do all the hard work. I served mine with Maggie Beer’s Vanilla and Elderflower ice cream. Heavenly. It would also be great with thick cream or even more custard. Depends how chubby you are feeling, really :)
Have you done anything creative with your Easter haul?
Chocolate hot cross bun pudding
- 6 hot cross buns (preferably at least a day old)
- 500ml (2 cups) cream
- 4 large egg yolks
- 80g (1/3 cup) caster sugar
- 1 teaspoon pure vanilla bean extract
- 100g chocolate easter eggs (any type, you can add a bit more than 100g if you like sweet stuff!)
1. Preheat the oven to 180C/ 350F. Slice the hot cross buns in half horizontally and place into a small baking dish in two rows, slightly overlapping. Set aside.
2. Heat the cream in a heavy-based saucepan over medium heat until simmering. This should take about 5 mins. You can tell it is at a simmer when small bubbles start to appear around the edges. Do not let it boil.
3. Whisk together the egg yolks, caster sugar and vanilla in a large mixing bowl, using a wire whisk or hand blender, until thick and pale. Pour the cream mixture into the egg mixture and quickly whisk until well combined.
4. Pour the cream/egg mixture into the baking dish over the hot cross buns. Allow to sit for about half an hour to let the buns soak up the liquid. You can skip this step if you are in a hurry, but the pudding won’t be as light and luscious.
5. Break up the chocolate eggs and sprinkle over the top. Bake in the oven for 30 minutes until the chocolate has melted and the pudding is lightly browned. Serve hot with a scoop of ice cream.