Jamie Oliver’s hot cross bun custard pudding will transform your Easter leftovers


Hot cross buns are an Easter classic cherished by most Brits, so much so, that some end up buying them in large quantities, something that will often create an unmanageable amount of leftovers.

If this is your case, Jamie Oliver’s hot cross bun custard pudding is a great way of repurposing any you’re not planning on consuming.

According to the chef’s official website, this recipe serves 8 adults or twelve kids, and is ready in around one hour and ten minutes.

Ingredients

  • 4 tablespoons custard powder
  • 2 pints (1.1L) full-fat or semi-skimmed milk
  • 4 tablespoons apricot jam , plus extra to glaze
  • 1 teaspoon vanilla bean paste , optional
  • 8 wholemeal hot cross buns

Read more: Keep bread perfectly fresh for ‘up to two months’ with foolproof freezer method

  • 2 tablespoons flaked almonds
  • 100 g milk or dark chocolate
  • unsalted butter , for spreading

Instructions

Preheat your oven to 160ºC/325ºF/gas 3. Begin by dissolving the custard powder in a few splashes of cold milk, ensuring thorough mixing. In a pan, bring the remaining milk to a simmer over medium-low heat, monitoring closely.

Pour half of the simmering milk into the custard powder mixture, stirring well, then return the entire mixture to the milk pan. Add the apricot jam and vanilla bean paste (if using), and simmer until achieving a desired custard consistency, stirring regularly.

Slice your hot cross buns in half, reserving the prettier tops. Tear the bases into small chunks and scatter them into a baking dish. Pour a third of the custard into a separate pan for serving later, then pour the remaining custard over the bun bases, mixing well.

Sprinkle almonds over the mixture, then break the chocolate into pieces and randomly insert most of it into the mixture.

Lightly butter the tops of the hot cross buns, generously spread some reserved custard over them, and arrange them on top of the mixture, with the cross-side up. Lightly spread a bit more butter on the tops and insert the remaining chocolate pieces in between the bun tops.

Bake for approximately 40 minutes, or until golden, brushing with additional apricot jam (diluted with a little water) during the final 10 minutes.

Reheat the reserved custard gently and drizzle it over the pudding before serving.



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