Four hot cross buns. That's the only evidence left that Easter happened in the cottage. I contemplated freezing them. Or making bread and butter pudding. Then I realised a childhood favourite - the humble bread pudding. Dense, fruity, spicy. Hot cross buns would lend themselves to it perfectly.
This recipe might need a bit of further tweaking as its done from a hazy memory of my next door neighbour making it. Without scales...
Four hot cross buns - mine weighed in at about 300gr altogether
Small handful of sultanas
350ml semi skimmed milk
Zest of one large orange
Two large pinches of cinnamon, mixed spice and ginger
80gr golden caster sugar
75gr very soft butter (Next time, I would use less - probably around 40gr)
1, Rip your hot cross buns into chunks and place in a large bowl. Add in the sultanas, milk, zest and spices. Leave it for 5 minutes to soak and then get your hands in there to give it a good squish. My favourite part. Obviously
2, Set this to one side, preheat your oven to 160o/c and line a 7inch square cake tin with baking paper.
3, Finally add in the egg, sugar and butter and best until smooth. Pour this into your prepared tin and bake for 35-40 minutes until an inserted skewer comes out clean. Turn out onto an wire rack and leave to cool.
4, Sprinkle with Demerara sugar before serving - optional.
I'm entering this into Tea Time Treats - this month hosted by Kate who has set an Easter theme. You can see Karen's mammoth two part scone round up here and here.