Classic Easter Goodies with a Twist
Hot Cross Bun Bread and Butter Pudding
This delicious pudding recipe means there’ll be no leftover hot cross buns going to waste. Pro tip: if you have surplus mini chocolate eggs, tuck them into the layers of the pudding for little pockets of melted chocolate magic.
Prep time 15 mins. Cook time 55 mins (plus soaking, resting).
600 ml pouring cream
1 tsp vanilla bean paste or 1 vanilla bean, split and seeds scraped
Finely grated rind of 1/2 lemon and 1/2 orange
8 egg yolks
140g (2/3 cup) caster sugar
8 David Jones Classic Hot Cross Buns
30g softened butter
Icing sugar, for dusting
Strawberries and raspberries, to serve
1. Preheat oven to 160°C. Bring cream, vanilla and rinds to the simmer in a saucepan over medium heat. Meanwhile, whisk yolks and sugar in a bowl until pale, then whisk in hot cream mixture.
2. Split buns in half and spread cut sides with butter. Arrange snugly in a buttered shallow 2.5-litre capacity baking dish, pour over custard and stand for 30 minutes.
3. Bake until custard is just starting to set (30-35 minutes), then increase heat to 200°C and bake until caramelised and golden (10-15 minutes). Remove from oven and rest for 30 minutes, dust with icing sugar and serve with berries.
Classic David Jones Hot Cross Buns with Spiced Brown Sugar Butter
The hard work is done for you with these sticky, fruit-laden hot cross buns. Serve them with spiced butter or on their own.
Prep time 10 mins.
250g softened Pepe Saya butter
55g (1/4 cup) brown sugar
2 tsp ground cinnamon
1 tsp mixed spice
1/2 tsp ground nutmeg
1 tsp vanilla bean paste
Finely grated rind of 1 orange
2 dozen David Jones Classic Hot Cross Buns
1. To make the spiced brown sugar butter, beat ingredients in an electric mixer until pale and fluffy (3-4 minutes). Serve with fresh or toasted David Jones Classic Hot Cross Buns. Transfer unused butter to an airtight container and refrigerate for up to 2 weeks.