Hot cross bun and butter pudding
Ingredients
- 600ml Blue Diamond Reduced Sugar Almond Breeze®
- 300ml Double cream
- 4 Eggs
- 100g Golden caster sugar
- 1 ½tsp Vanilla essence
- 4 Hot cross buns
- 40g Butter softened
- 100g Marzipan cubed
- 3tbsp Chunky marmalade
- Icing sugar
Method
- STEP 1
Heat oven to 170C/150C fan/gas 3. Warm the cream and Almond Breeze® in a pan over a gentle heat. Whisk the eggs, vanilla and sugar together with a fork in a big bowl, then slowly add the warm cream mixture.
- STEP 2
Halve your hot cross buns and spread with the butter. Lay out in a large, shallow ovenproof dish (approx 25 x 32cm), dot with the marzipan and brush the marmalade over the top.
- STEP 3
Pour over the cream mixture and let it 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 leave it to stand for 10 mins. Dust lightly with icing sugar and serve.
