This pudding makes a welcome change from Easter's chocolate overload, all brown-sugared and crunchy on top and fluffy within, with its base of drizzled golden syrup, sliced hot cross buns and wobbly custard.
We have offered a ready-to-cook version on our Dinner Ladies Easter menu in the past, but we are doing something different this year - so if you would like to make it yourself, here's our recipe. It's a little different to the one I demonstrated on social media - the "one I prepared earlier", ended up a little meagre, I thought, so I bumped up the custard quantity on the second one, which made it even yummier!
Hot cross bread & butter pudding recipe
5 hot cross buns
275 mL milk
150g caster sugar
60mL golden syrup
10g brown sugar
Pre-heat your oven to 180C. Grease an approx 20cmx20cm oven-proof dish.
Halve and butter the hot cross buns, and tear these pieces into half again.
Beat the eggs and caster sugar till pale and thick, then add the milk and vanilla and mix through.
Drizzle the bottom of your oven dish with the golden syrup, then roughly arrange the bun pieces in it.
Pour over the custard mixture, then sprinkle the top with the brown sugar.
Bake in the pre-heated oven for 20-25 minutes. Keep an eye on it towards the end - ovens are very variable - and cover with foil if it is getting too dark on top.
Serve with ice-cream, cream or custard.