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5 from 1 vote

HOT CROSS BUN AND NUTMEG TRAY BAKE

A warming and luscious pudding baked with leftover Hot Cross Buns and fresh nutmeg.
Prep Time20 minutes
Cook Time15 minutes
Course: Baking, Dessert
Cuisine: Easter
Keyword: hot cross bun bread butter pudding, hot cross bun dessert, hot cross bun pudding
Servings: 8
Calories: 431kcal
Author: Sneh

Ingredients

  • melted butter for greasing tray
  • 2 tbsps butter for slathering
  • 12 hot cross buns (traditional)
  • 700 ml milk full-fat
  • 200 ml thickend cream (heavy cream)
  • ½ cup chocolate chips white
  • 2 tsps ground nutmeg
  • 4 egg yolks
  • 1 tbsp cornstarch (or cornflour)
  • ½ cup raw sugar
  • 1 tsp vanilla extract
  • 1/4 cup raisins
  • 1/4 cup pecan nuts chopped, to serve
  • crème anglaise to serve

Instructions

  • Preheat oven to 180°C. Brush a shallow (5cm deep and 28cm X 24cm base measurements) tray with melted butter.
  • Slice each hot cross bun in half and slather with butter. Press the halves back together and place Hot Cross Buns snugly in the buttered tray and set aside.
  • Put the cream, milk, chocolate and a teaspoon of nutmeg in a heavy-bottomed saucepan and gently bring to just below boiling point on medium-low heat.
  • In a large bowl, whisk the egg yolks, cornflour, sugar and vanilla with a balloon whisk. Gradually pour the hot milk mixture onto the sugar mixture, whisking and stirring gently.
  • Pour the mixture back into the saucepan on medium-low heat. Heat gently, stirring with a wooden spoon until the custard is thickened and coats the back of the spoon. Remove from heat.
  • Gently pour half of the custard over the Hot Cross Buns and allow to soak for 10 minutes, pressing down gently on the buns with your fingertips.
  • Pour the remaining custard and scatter the remaining nutmeg and sultanas. Bake in the pre-heated oven for approximately 10-15 minutes until the custard is just set.(If you feel the Hot Cross Buns start to brown too quickly, cover them with a foil)
  • Remove from the oven. Serve warm with pecan nuts and crème anglaise.
  • Pudding will keep well in the fridge for up to 3 days.

Nutrition

Calories: 431kcal | Carbohydrates: 49g | Protein: 10g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 137mg | Sodium: 247mg | Potassium: 317mg | Fiber: 2g | Sugar: 27g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 206mg | Iron: 2mg