Hot Cross Bun Bread and Butter Pudding | Rhodes Quality

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8 hot cross buns

Butter for spreading

Rhodes Quality Apricot Jam for spreading

8 eggs

625 ml (2½ C) milk

250 ml (1 C) cream

250 ml (1 C) brown sugar

5 ml (1 t) cinnamon

pinch of ground nutmeg

30 ml (2 T) Hinds Custard Powder

45 ml (3 T) sugar

500 ml (3 C) milk, divided


Slice the hot cross buns in half and spread generously with the butter and the Rhodes Quality Apricot Jam. Arrange the buns in a baking dish and set aside. Beat the eggs, milk, cream, sugar, cinnamon and nutmeg together and pour the mixture over the hot cross buns. Cover with plastic wrap and refrigerate overnight. Remove from the fridge 1 hour before baking. Remove the plastic wrap and bake in a preheated oven at 160 °C for 30 minutes or until the pudding has risen well and is golden brown. Serve warm with whipped cream or custard. Mix the Hinds Custard Powder, sugar and 45 ml (3 T) of the milk together. Bring the remaining milk to the boil in a saucepan. Pour the custard mix into boiling milk, stir well until thickened and smooth. Serve the pudding warm with the prepared custard.


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