Hot Cross Bread & Butter Pudding Recipe

An Easter take on the traditional bread & butter pudding. This recipe is a great way to put any stale hot cross buns or leftover Easter chocolate to good use.

Preparation Time

15 Minutes

Cooking Time

20 Minutes

Serves

2

Equipment

Oven, Blender, Kettle, Chopping Board, Knife, Ovenproof Dish, Weighing Scales, Measuring Spoon, Measuring Jug.

Ingredients

2 Hot cross buns

30g Cashew nuts

1 Ripe banana

125ml Milk of choice

½ tsp Cinnamon

Vegan butter

40g Leftover Easter chocolate, roughly chopped

Method

Step 1:

Preheat an oven to 200oc.

Step 2:

Boil a kettle and soak your cashew nuts in boiling water for 5 minutes to soften.

Step 3:

Slice 2 hot cross buns in half and lightly spread them with vegan butter.

Step 4:

Set aside the two tops and cut each bottom half into 2 (depending on the dish you place these in, you might find cutting each bottom of the hot cross bun diagonally into triangles easier to arrange).

Step 5:

Arrange the 4 bottom hot cross bun pieces tightly in an ovenproof dish.

Step 6:

Make your custard by adding the ripe banana, milk of choice, cinnamon and drained cashew nuts to a blender. Blitz until you get a smooth mixture.

Step 7:

Scatter 30g of the Easter chocolate over the hot cross bun bottoms and place the two hot cross bun tops on top.

Step 8:

Pour the custard over the hot cross buns pushing the buns down with your fingertips so all the bread is submerged in the sauce.

Step 9:

Stud the top with the remaining 10g of Easter chocolate.

Step 10:

Bake in a pre-heated oven for 18 – 20 minutes, or until the top starts to go golden brown.

Step 11:

Enjoy hot or cold and with optional ice cream.