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
- 6 hot cross buns
- 1 jar of Duerr’s thick cut marmalade
- Butter – enough to butter all of your hot cross buns
- 275ml milk
- 60ml double cream
- 50g caster sugar (plus extra for sprinkling)
- 50g currants or candied peel (optional)
- 3 eggs
- Freshly grated nutmeg
- Ground cinnamon
Method
- Grease a 1 litre enamel pudding tray well (rectangle is best)
- Slice the hot cross buns in half, butter and spread on the marmalade
- Cut in half again and arrange a layer in your tray
- Sprinkle with some currants and/ or candied peel if using, dusting of sugar, cinnamon and nutmeg
- Repeat the process, adding layers until all the buns are used up
- 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
- Whisk the three eggs with 50g of caster sugar until pale. Add the warm milk mixture and mix well before straining into a jug
- 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
- Preheat the oven to 180 degrees, maybe slightly less for fan assisted…!
- 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
- 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