Hot Cross Bun Marmalade Pudding

You can add as much or as little marmalade as you like but it’s got to be brushed over the top!

Ingredients

1. 6 hot cross buns
2. 1 jar of Duerr’s thick cut marmalade
3. Butter – enough to butter all of your hot cross buns
4. 275ml milk
5. 60ml double cream
6. 50g caster sugar (plus extra for sprinkling)
7. 50g currants or candied peel (optional)
8. 3 eggs
9. Freshly grated nutmeg
10. Ground cinnamon

Method

1. Grease a 1 litre enamel pudding tray well (rectangle is best)
2. Slice the hot cross buns in half, butter and spread on the marmalade
3. Cut in half again and arrange a layer in your tray
4. Sprinkle with some currants and/ or candied peel if using, dusting of sugar, cinnamon and nutmeg
5. Repeat the process, adding layers until all the buns are used up
6. Next, measure out the milk and double cream into a pan and warm on a low heat. Don’t allow it to boil! Remove from the heat when at a scalding temperature
7. Whisk the three eggs with 50g of caster sugar until pale. Add the warm milk mixture and mix well before straining into a jug
8. Pour the mixture of the prepared hot cross buns and allow to stand for at least 30mins to allow the bread to soak up the custard
9. Preheat the oven to 180 degrees, maybe slightly less for fan assisted…!
10. Place the dish in the oven and bake for 35-40 mins until the custard has set and the top is golden brown. If it’s colouring too quickly pop some foil over the top
11. Towards the end of cooking time, add a good tablespoon or so of marmalade to a small skillet along with a tablespoon of water. Heat the mixture until it becomes loose and glossy. Pour and brush this over the top of the pudding