Hot Cross Salted Caramel Pudding

Serves: 6 - Time:

Hot Cross Salted Caramel Pudding
Hot Cross Salted Caramel Pudding Hot Cross Salted Caramel Pudding

I often make bread and butter pudding if there are croissants, brioches or any bread/bun leftovers that have passed their best. This pudding is no exception- the hot cross buns had been languishing in the bread bin and I had most of a jar of salted caramel sauce to use up. I am extremely fussy about bread and butter pudding-the custard has to be smooth with a distinct wobble- so it’s important to watch the timer and keep checking the pudding after 30 minutes cooking.

Ingredients

  • 3 hot cross buns
  • 40g salted butter, softened at room temperature, plus a little extra for buttering dish
  • 6 tablespoons salted caramel sauce
  • 350ml whole milk
  • 300ml double cream
  • 3 large eggs and one large egg yolk
  • 110g caster sugar
Hot Cross Salted Caramel Pudding

Method

  1. Grease an ovenproof dish with a little butter. My dish is about 25cm diameter, 6cm depth. Split the buns horizontally and generously butter each half. Spread with a tablespoon of salted caramel sauce per half bun. Arrange the hot cross buns in one layer in the buttered dish, cutting them in half again to fit in if necessary.
  2. Pour the milk and cream into a saucepan and bring to just below boiling point. Whisk the eggs and egg yolk with the sugar in a large bowl. Pour over the hot milk and cream and whisk to combine. Pass the custard through a fine mesh sieve. Pour the custard over the buns and press them down a little into the liquid. Leave to rest at room temperature for one hour.
  3. Heat the oven to fan 150°c, mark 3. Find a roasting tin big enough to hold the pudding dish. Place it on a rack in the centre of the oven. Pour in boiling water to a depth of about 2cm. Carefully place the pudding dish into the roasting tin. Bake for about 35 minutes or until the pudding feels just firm in the middle-although it should still have a little wobble. Lift the dish out of the roasting tin and leave to rest for 10 minutes. Dust with icing sugar just before serving.
Hot Cross Salted Caramel Pudding