HOT CROSS BUN AND BUTTER PUDDING
PHOTO: Carla Botha
FOOD LOVERS RECIPE
Not the most hip-friendly, but worth it.
4 tablespoons butter, softened
6 hot cross buns, halved
3 cups cream
2 large egg yolks
1/3 cups castor sugar
100 g Lindt chocolate balls
1 tablespoon vanilla essence
1 tablespoon icing sugar, to dust
Grease an oven proof baking dish (about 2L), so that the buns
do not stick to the dish while baking.
Pre-heat oven to 180ºC.
Cut the hot cross buns in half, liberally spread them with butter on one side.
Arrange in the baking dish.
Place the cream, egg yolks, castor sugar and vanilla essence in a bowl and mix well.
Pour the cream mixture over the buns.
Squeeze the milk chocolate balls in between the hot cross buns.
Bake for 20-30 minutes until slightly golden.
Dust with icing sugar. Serve warm.
Notes:
Carla Botha: 250 ml room ook by eiergele en suiker geklits.
Janine Lombard: En as jy gaande is oor sagte paaseiers, breek ‘n paar en druk tussen die broodjies in voor jy dit bak
Janine Lombard
En as jy gaande is oor sagte paaseiers, breek n paar en druk tussen die broodjies in voor jy dit bak.