Hot cross Bun & Butter pudding ! #addcognac
You’ve been gorging on chocolate and hot cross buns.
But what to do with all the leftover cold cross buns? No need for them to go to waste.
Just add cognac and cream and voila ! You have Bun and butter pudding.
Adulterated from Jamie Oliver.
You need for one pudding and 35 models
600 ml semi-skimmed milk
200 ml double cream
400 ml single cream
1 vanilla pod
4 medium eggs
170 g caster sugar
6 hot cross buns, sliced in half and spread with a knob of butter
1 knob butter, spread on the hot cross buns
3 tablespoons Cognac
1 handful dried apricots, chopped
zest of 1 orange
a little icing sugar
• Slip into Saint Laurent slouchy sweater and Hermes track pants.
• Pull on Balenciaga birkenstocks.
• Pour a glass of French Champagne and inhale.
• Preheat the oven to 170°C.
• Chop up apricots in the smallish bits. The size of a Kardashian brain #maybenot #thatsmall
• For the custard base, bring the milk and all the cream just to the boil in a saucepan. #lookslike #winterwhite #Celine
• Cut the vanilla pod in half, scrape out the seeds and then add both seeds and pod to the pan.
• In another bowl whisk the eggs with the sugar until pale as a Chloe bag.
• Then toss in the milk and cream mixture and whisk all together.
• Should look like Spring Summer collection of The Row.
• Remove the vanilla pod shell and discard.
• Pour another glass of Champagne and guzzle.
• Zest the orange.
• Dip each of the hot cross bun halves in the mixture, then place in an ovenproof dish in an orderly manner. That’s the buns not you.
• Drizzle over the Cognac and sprinkle over the apricots and the orange zest.
• Put the cognac back in the cupboard. Now.
• Sieve the custard – over if you can be bothered with the sieve- and leave it all to soak for at least 15 minutes.
• Place the dish in another roasting tin, half-fill the tin with hot water, then bake the pudding for about 45 minutes.
• When cooked it will have a slight crust on top but will still be slightly wobbly inside. Just like you.
• Accessorise with a chic dusting of icing sugar and serve hot.
• With more cream. Yum!
