It's going to probably be mostly baking focused if I'm honest with what I post on here, I think we all need it. I've recently dropped a few baked bits off with family who we can't see for obvious reasons and I think I will continue this to spread the love, you know?
This first recipe I'm going to start off with is my recipe for Hot Cross Bun and Butter Pudding, a seasonal take on the classic Bread and Butter pudding. There's also loads of hot cross buns in the shops still and lots reduced in price, so why not? You can of course make your own hot cross buns, but I need to ration my flour for other baking so decided to just buy some in on this occasion. Tell no one. Even though I just told you.
Ingredients:
2tbsp salted butter (I know it's usually unsalted but I just think it works)
2 cups whole milk
1tsp vanilla extract or vanilla sugar if you're Scandinavian
1/2 cup caster sugar
pinch of salt
4 eggs, beaten
6 hot cross buns
50g chocolate chips (optional)
Method:
1. Grease your tin, I use a glass dish about 8 x 8 inches, no need to line.
2. Melt the butter and whisk together with the milk, vanilla, sugar and pinch of salt. Then add in the beaten eggs.
3. Preheat the oven to 180 degrees (160 fan), gas mark 4 or 350f.
4. Cut the buns in half like you would if you were eating them and add them to the mix and leave to absorb the liquid for about 20 minutes. This will now resemble sick, do not panic, this is correct and delicious. Add the mixture to the dish and line up the buns in rows so they're kind of standing up.
5. Place the dish in the oven and bake until the custard sets and the edges go fabulous and golden, about 40 minutes. This can also be reheated later on if you want to make it ahead, takes about 20 minutes on the same heat.
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