Make the most of leftover hot cross buns and create this scrumptious lemon-blueberry hot cross bread and putter pudding. Serve it warm, this pudding will melt in your mouth.
Serves66
Cook time35 mins35 minutes
Prep time10 mins10 minutes, + 15 mins soaking & 5 mins cooling time
+ 15 mins soaking & 5 mins cooling time
Ingredients
4 Coles Bakery Hot Cross Buns, split
40g butter, softened
1/4 cup (85g) orange marmalade
1 cup (150g) fresh or frozen blueberries
6 Coles Brand Australian Free Range Eggs, lightly whisked
1 cup (250ml) milk
1/2 cup (125ml) thickened cream
1/2 cup (110g) caster sugar
2 tsp finely grated lemon rind
2 tbs lemon juice
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Method
Step 1
Preheat oven to 160°C. Lightly grease an 8-cup (2L) ovenproof dish.
Step 2
Spread the cut side of each bun half evenly with butter, then with marmalade. Arrange in the prepared pan, alternating the bases, marmalade-side up, with the tops, cross-side up. Sprinkle with the blueberries.
Step 3
Whisk the egg, milk, cream, sugar, lemon rind and lemon juice in a large bowl. Strain through a fine sieve into a jug. Pour the custard mixture evenly over the buns. Set aside for 15 mins to soak.
Step 4
Place the dish in a large roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the dish. Bake for 30-35 mins or until the custard is just set. Set aside for 5 mins to cool slightly before serving. Serve warm or at room temperature.
Lemon-blueberry hot cross bread and butter pudding
Serves66
Cook time35 mins35 minutes
Prep time10 mins10 minutes, + 15 mins soaking & 5 mins cooling time
+ 15 mins soaking & 5 mins cooling time
Ingredients
4 Coles Bakery Hot Cross Buns, split
40g butter, softened
1/4 cup (85g) orange marmalade
1 cup (150g) fresh or frozen blueberries
6 Coles Brand Australian Free Range Eggs, lightly whisked
1 cup (250ml) milk
1/2 cup (125ml) thickened cream
1/2 cup (110g) caster sugar
2 tsp finely grated lemon rind
2 tbs lemon juice
Description
Make the most of leftover hot cross buns and create this scrumptious lemon-blueberry hot cross bread and putter pudding. Serve it warm, this pudding will melt in your mouth.
Method
Step 1
Preheat oven to 160°C. Lightly grease an 8-cup (2L) ovenproof dish.
Step 2
Spread the cut side of each bun half evenly with butter, then with marmalade. Arrange in the prepared pan, alternating the bases, marmalade-side up, with the tops, cross-side up. Sprinkle with the blueberries.
Step 3
Whisk the egg, milk, cream, sugar, lemon rind and lemon juice in a large bowl. Strain through a fine sieve into a jug. Pour the custard mixture evenly over the buns. Set aside for 15 mins to soak.
Step 4
Place the dish in a large roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the dish. Bake for 30-35 mins or until the custard is just set. Set aside for 5 mins to cool slightly before serving. Serve warm or at room temperature.
