Kids 1st in the kitchen – Hot cross bun and butter pudding

13th Apr 2017
Kids 1st in the kitchen – Hot cross bun and butter pudding

Here’s a nice Easter twist on a British classic for a special treat this Easter bank holiday! This is a fun little recipe for the children to help prepare. It’s even a good way to use up a few little leftovers and sneak some fruit into your Easter desert.

Ingredients:
6 hot cross buns, cut in half
60g butter, at room temperature
90g blended raspberries
120g dark chocolate
330ml milk
250ml pouring cream
4 medium eggs
2 teaspoon vanilla extract
100g fresh raspberries
70g mini marshmallows

Method:

Step 1
Preheat oven to 180C/160C fan. Lightly grease a 2.5L ovenproof dish with a little melted butter.

Step 2
Spread all of the hot cross bun slices with butter and place in the prepared dish. Drizzle the bottom halves of the hot cross buns with the blended raspberries and top each slice with two pieces of dark chocolate – or milk/white if your little ones would prefer! Place the buttered halves back on top, layering slightly off-centre so each bun piece has the chance to absorb the bread and butter pudding mixture.

Step 3
Whisk the milk, cream, eggs and vanilla extract together in a jug until combined. Pour over the buns and set aside for 30 minutes so the mixture has a chance to soak into the hot cross buns.

Step 4
Sprinkle the raspberries and mini marshmallows over the top of the pudding just before you are about to bake. Use coloured marshmallows for an extra special colourful desert with wow factor! Cover with tinfoil and bake for around 45 minutes, taking the foil off for the final 5 minutes of cooking to brown the top slightly.

*Serves 6-8 people