Looking for a way to use up those leftover Hot Cross Buns lying around? Why not try a classic bread & butter pudding with a twist, perfect for elevating this classic Easter treat. This pudding is perfect revitalizing those leftover less than fresh buns you may have.

Ingredients:

• Coupland’s Hot Cross Buns (either Traditional, Fruitless, Double Choc or Cranberry will work!)
• 50g Butter
• 1 1/2 cups milk
• 3 eggs
• 1 cup cream
• 2 tbsp caster sugar
• 1 tsp vanilla essence
• 1/4 cup raisins
• Icing sugar, whipped cream or your favourite ice cream to serve (optional)

Method:

• Preheat the oven to 180 degrees Celsius. Grease a baking dish with butter.
• Leaving the hot cross buns stuck together, cut them in half length ways (this leaves you with a top half and a bottom half.) Butter the bottom half, and add this to your baking dish. Sprinkle raisins over, then add the top half on.
• Mix eggs, milk, cream, caster sugar and vanilla essence together in a bowl. Pour this mixture over the buns and set aside to soak for at 10-20 minutes.
• Bake in your oven for 30 minutes, ensuring that the top of the buns are golden and the custard has set.
• To serve, dust with icing sugar and serve warm with whipped cream or ice cream.

Top Tips:

This pudding is also great for making a day ahead, simply heat up in a slightly warm oven covered with foil.

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