Whisky Hot Cross Bun Pudding
If you find yourself overburdened with hot cross buns this Easter then let me tempt you with this recipe. My twist on bread and butter pudding but even easier to make because the fruit is already in the buns – oh it also has a little luxurious boozy twist. Well why not!
Serves 4-6 people
6 hot cross buns
50ml double cream
300ml of whole milk
1 teaspoon of cinnamon
2/3 tablespoons of whisky (start with two and add more if you’re feeling adventurous!)
2 medium eggs
30g granulated sugar
Cut the buns in half, butter inside each and line up inside a deep heatproof dish.
Add the milk, cream and whisky and cinnamon into a saucepan and warm gently. You want the mixture almost boiling, so when you see heat rising from the pan remove from the heat. Resist the temptation to sit and drink the warm, whisky milk!
Lightly beat the eggs in a large bowl along with half the sugar. Pour over the warmed milk mixture and give it a good whisk.
Pre-heat your oven to 180C/Gas mark 4
Pour the whisked milk mixture evenly over the hot cross buns, top with the remaining sugar and then leave to stand for 20 mins. During this time the buns will start to soak up the milk mixture and will become deliciously soft.
Bake for around 25-30 minutes, or until the buns are brown and the mixture has set.
Serve with cream and enjoy!