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Hot cross bun and butter pudding
These twist on an Easter classic is so warming and sugary that you won't be able to resist - think warm cinnamoney buns with custard, mmm
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.