London Borough of Richmond Upon Thames

Recipe of the month

Easter is nearly here so why not treat yourself to our delicious Hot Cross Bun and Butter Pudding!

Hot Cross Bun Bread and Butter Pudding


300ml pot double cream
600ml milk
4 eggs
100g golden caster sugar
1½ tsp vanilla essence
8 hot cross buns
40g soft butter
100g marzipan, cubed
3 tbsp chunky marmalade
Icing sugar, for dusting


Heat oven to 170C/150C fan/gas 3. Warm the cream and milk in a
pan over a gentle heat. Whisk the eggs, sugar and vanilla together
with a fork in a large bowl, then gradually add the warm cream

Halve the buns and spread with the butter. Arrange in a large
shallow ovenproof dish (approx 25 x 32cm), dot with the marzipan and
brush the marmalade on top.

Pour over the cream mixture and set aside to soak for 15 minutes.
Press the buns down into the custard mixture as they soften.

Bake for 50 minutes until set, then remove and allow to stand for 10
minutes. Dust lightly with icing sugar and serve while still warm.

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