Cointreau custard
A boozy custard made for grown-up puds. It's divine with Christmas pudding...
Hot cross bun & butter pudding
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 300ml pot double cream
- 600ml milk
- 4 eggs
- 100g golden caster sugar
- 1 ½ tsp vanillaessence
- 8 hot cross buns
- 40g soft butter
- 100g marzipancubed
- 3 tbsp chunky marmalade
- icing sugarfor dusting
Nutrition: per serving
- kcal581
- fat34g
- saturates17g
- carbs61g
- sugars44g
- fibre1g
- protein11g
- salt0.41glow
Method
step 1
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 mixture.
step 2
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.
step 3
Pour over the cream mixture and set aside to soak for 15 mins. Press the buns down into the custard mixture as they soften.
step 4
Bake for 50 mins until set, then remove and allow to stand for 10 mins. Dust lightly with icing sugar and serve while still warm.
