Ingredients 4 hot cross buns, cutting tops from bottoms 50g butter, softened ½ cup chocolate chips/leftover chocolate Easter Eggs (yeah right!) 4 eggs 2 egg yolks (save your whites) 60g caster sugar 250ml milk 350ml cream Icing sugar for dusting
Method 1
Preheat the oven to bake 180C
2
Roughly coat the hot cross buns with the softened butter, I use my fingers to smear it over.
3
Place the bottom half of the hot cross buns in the dish, squishing them in, snug is best.
4
Scatter most of the chocolate over them, then put the tops on with the rest of the chocolate scattered over the top.
5
Whisk the eggs, yolks and caster sugar together, then add the milk and cream, mix, then pour over the buns. Wait for about 10-minutes for it to settle.
6
Pop in oven for 20-minutes, or until tops are browned.
7
Take out, cover with foil (recycled if possible) and put back in oven for another 20-minutes: you are making a custard as such, and it should be set.
8
Bad bunny hot cross bun bread + butter pudding SERVES 5
In New Zealand during lockdown, May 2020, these hot cross bun bread and butter puddings stormed social media and they simply can’t be ignored as a fabulous way to use up leftover hot cross buns. I know I buy too many, I know I shouldn’t, but... 40 1 April, 2021 Metropol
Remove from oven and dust with icing sugar.
You will need Clean hands Chopping board and serrated knife Medium-sized baking dish, greased with butter Bowl Whisk
Extracted from Fridge Cleaner Cooking: Waste Not Want Not by Sarah Burtscher, published by SJKB Ltd, distributed by Bateman Books, release date April 10, 2021, RRP$39.99. Food photography by Jet Campbell.