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May 1, 2024Hello, Nomad Larder family!
Today, we're diving into a fun and tasty adventure perfect for the whole family. Have you ever found yourself with a stash of leftover hot cross buns after Easter and wondered what to do with them? Well, wonder no more! Our Salted Caramel Hot Cross Bread & Butter Pudding recipe is here to transform those spiced, sweet buns into a dessert that's as exciting to make as it is to eat.
What you'll need...
- 8 hot cross buns (your leftover stars!)
- 75g butter (for that buttery bliss)
- 4 eggs (the binding wonders)
- 75g caster sugar (just the right sweetness)
- 1 tsp vanilla essence (a splash of aroma)
- 250ml Webbery Moo milk (keeping it local and fresh)
- 250ml double cream (for creamy dreams)
- 100g caramel sauce (ooey-gooey goodness)
- A pinch of sea salt (for a salty-sweet symphony)
Equipment:
- Parchment paper and tinfoil (the pudding's cosy blanket)
- Whisk (your magic wand)
- An ovenproof dish (to host our pudding)
Let's Get Cooking!
- Prepare the Dish:
- First things first, preheat your oven to 170°C/gas mark 3.
- Grab your ovenproof dish and give it a good buttering. This not only stops sticking but adds an extra layer of flavour.
2. Bun Prep:
- Slice those hot cross buns in half and spread butter lovingly on both sides. This isn’t just any sandwich—it's the start of something beautiful.
3. Mix Magic:
- In a bowl, whisk together the eggs, vanilla essence, and sugar until the sugar has dissolved and the mixture looks happy to see you.
- Heat the milk and cream until just boiling—like a mini cauldron—and then gradually pour over your egg mixture, whisking constantly to create your custard base.
4. Layer and Assemble:
- Place a layer of your buttered buns in the dish. Pour half of your custard over them, lovingly add dollops of caramel sauce, and sprinkle a little sea salt to dance on top.
- Repeat with the second layer of bun halves and the rest of the custard. Finish with another sprinkle of sea salt for luck.
5. Bake and Press:
- Cover the dish with parchment and tinfoil and bake until the pudding sets with a gentle wobble—like a happy belly!
- Let it cool slightly, then press by placing a tray and a weight on top. Chill in the fridge until firm.
6. Serve:
- Once chilled, turn your masterpiece out of the dish and slice it into the shapes that make you smile the most.
- Serve with a dollop of Webbery Moo clotted cream and watch as the family gathers around for seconds!
Family Fun Tip:
Get everyone involved! Have the little ones help with buttering the buns and layering the dish. It's a wonderful way to create memories and instil a love for cooking.
There you have it—a scrumptious way to use up those Easter leftovers and bring smiles to your table. Try this recipe and let us know how it turned out, or share your own tips for leftover treats!
Happy cooking, and even happier eating! 🍴😊
Now It's Your Turn...
All you have to do now is try it yourself. Once you've done it, we'd love to see how it turned out! Take a picture, tag us on Instagram @nomadlarder and show us how you got on.
