6 hot cross buns
30g unsalted butter, softened
1 vanilla bean, split, seeds scraped
600ml thin cream
600ml thickened cream, plus extra to
serve (optional)
Zest of 1 orange
4 eggs
170g caster sugar
Icing sugar, to dust
Split the hot cross buns and butter
each half. Lay the bases in a 2-litre (8-cup) baking dish, then place
the bun tops on the bases. Place the vanilla pod and seeds in a
saucepan with the creams and zest, and heat over low heat until just
simmering. Remove from the heat.
Beat the eggs and sugar until just
combined, then pour into the warm cream, stirring continuously.
Strain the custard evenly over the buns and set the pudding aside for
30 minutes for the buns to soak up some of the custard. (The pudding
can be prepared to this stage several hours in advance and
refrigerated - just bring to room temperature before baking.) When
ready to cook, preheat the oven to 170°C. Place the pudding dish in
a large roasting pan and pour enough boiling water into the roasting
pan to come halfway up the sides of the pudding dish. Place in the
oven for about 45 minutes or until the custard is set. Dust with
icing sugar and serve with extra cream if desired.
No comments:
Post a Comment
fragiletiger@hotmail.com