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HOT CROSS BUN AND BUTTER PUDDING

HOT CROSS BUN AND BUTTER PUDDING

Easter is a special time of year and we like to get together with family and friends and enjoy some special food and wine.

Chef Pieter shares an easy and delicious Hot Cross Bun and Butter Pudding recipe for Easter. An innovative take on the traditional Bread and Butter Pudding, the spices and raisins of the Hot Cross Buns work beautifully with the Leopard’s Leap Culinaria Muscat de Frontignan, so impress your family and guests and serve this dessert with a lovely wine pairing! (Get the Culinaria Muscat de Frontignan from our Tasting Room or from our Online Shop.)

Hot Cross Bun and Butter Pudding Recipe

This recipe is enough for 3 single servings – 1 hot cross bun per person. Adjust the quantities for the number of people around your Easter table.

Ingredients:

150 ml milk

50 ml cream

1 vanilla pod

1 cinnamon stick

1 clove

1 star anise

100 g white chocolate

2 eggs

25 g sugar

3 hot cross buns

soft butter

hand full of raisins

20 g apricot jam

 

Method:

Chill your Culinaria Muscat de Frontignan in the refrigerator.

Preheat oven to 160 °C.

Combine milk, cream, vanilla pod, cinnamon stick, clove and star anise in a pot and bring to the boil.

Take off the heat, add white chocolate and stir until chocolate has melted.

Whisk eggs and sugar together, gradually add warm liquid and keep on whisking. Pour through a fine sieve.

Cut hot cross buns in half, spread butter on both halves and layer with raisins in either individual dishes or a big dish that has been buttered and sugared.

Pour over the custard and leave to stand for 20 minutes.

Place the dish into the oven and bake until the custard has set and the top is golden-brown.

Glaze with apricot jam.

Pour the chilled Culinaria Muscat de Frontignan into small glasses and serve with the hot pudding.

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