A warming and luscious pudding baked with leftover Hot Cross Buns and fresh nutmeg.
- melted butter for brushing
- 12 traditional Hot Cross Buns from Bakers Delight
- 800ml milk
- 1 cup raw sugar
- ½ cup white chocolate buttons
- 4 large eggs
- a pinch of salt
- 1 whole nutmeg, freshly grated (or 2 teaspoons ground nutmeg)
- handful of pecan nuts, to serve
- crème anglaise , to serve
- Preheat oven to 180C. Brush a shallow (5cm deep and 28cm X 24cm base measurements) tray with melted butter.
- Place Hot Cross Buns snugly in the buttered tray and set aside.
- Heat milk in a heavy bottomed saucepan on medium heat. Add sugar and white chocolate. Heat until just bubbles appear along the periphery, stirring constantly. Reduce heat to low and simmer for 10 minutes, stirring gently. Crack eggs in a bowl and whisk lightly. Add the whisked eggs to the milk mixture, beating gently with a balloon whisk to ensure that the custard remains smooth. In a few minutes when the custard starts thickening and coats the whisk, remove from heat and allow to cool slightly. Sprinkle a teaspoon of grated nutmeg and the salt in the custard and mix well.
- Gently pour half of the custard over the Hot Cross Buns and allow to soak for 10 minutes, pressing down gently on the buns with your fingertips. Pour the remaining custard and scatter the remaining nutmeg. Bake in the pre-heated oven for approximately 10-15 minutes until the custard is just set. If you feel the Hot Cross Buns start to brown too quickly, cover them with a foil.
- Remove from the oven. Serve warm with pecan nuts and crème anglaise. Will keep in the fridge for up to 3 days.
The Bakers Delight buns do have a very generous amount of fruit in their traditional buns. If your buns don’t have enough fruit, feel free to scatter half a handful of sultanas or cranberries in the milk mixture before baking.