HOT CROSS BUN PUDDING 🐰

Sticky and sweet this hot cross bun pudding is packed full of tangy rhubarb and makes the perfect dessert for Easter weekend. Using just a few ingredients you can use any hot cross buns you fancy!

Baked with a cardamom-infused custard this banging spring dessert is honestly unreal and is comfort food at its finest. Check out the recipe below.

INGREDIENTS
50g butter
300g rhubarb
6 hot cross buns
1 tbsp demerara sugar
200ml plant based milk
100ml double cream
1 ½ tbsp corn flour
50g caster sugar
1 orange
1 vanilla pod
4 cardamom pods

METHOD
Prep the buns | Trim the rhubarb and slice into 4cm pieces | Melt the butter and use some to grease the baking dish | Cut the hot cross buns in half and brush the cut side with the butter | Arrange the bottom buns in the base with half the rhubarb pieces | Place the top buns over and the remaining rhubarb pieces

Make the Custard | Zest the orange | Split the vanilla pod and scrape the seeds into a saucepan pan along with the husks | Bash the cardamom pods and add to the pan | Pour over the milk, cream, cornflour, sugar and orange zest and whisk to combine | Place the pan over a medium heat and whisk for about 5 minutes until it thickens

Assemble the Pudding | Strain the custard through a sieve over the buns and leave to soak in for 10 minutes | Sprinkle over the demerara sugar | Place in the oven and bake for 25 minutes

Serve | Leave to stand for 5 minutes | Drizzle over extra cream to serve

Видео HOT CROSS BUN PUDDING 🐰 канала BOSH!