Guest Recipe: Hot Cross Bun Bread and Butter Pudding
Author: Guest Blog
I always look forward to Camping with my family at Easter. The nights start to get a little cooler making it the perfect time to sit around a fire and cook in the camp oven. This indulgent desert has always been a hit with the family at camp when served warm with cream or ice cream. The fresh honey and pasture raised eggs were both supplied by Little Hill Farm. A small family farm with a big commitment to clean, local produce.
Who doesn’t enjoy hot cross buns and a good bread and butter pudding? This desert is easy to cook at camp and a perfect way to use leftover hot cross buns.
Serves: 6 - 9
Preparation Time: 10 Minutes
Cook Time: 1 to 2 hours
- 9 hot cross buns (mix of chocolate and fruitless)
- ½ cup of chocolate chips
- Ground cinnamon
- 1 tablespoon of raw sugar
- 3 tablespoons of quality honey
- 4 eggs
- 4 cups of milk
- ¼ cup of sugar (use more sugar if honey is not used)
- 2 vanilla beans (can also use 1tsp vanilla paste or 1tbsp vanilla essence)
- Prepare your campfire coals.
- Crack 4 eggs into an empty jar or bowl and whisk with fork. Add the remaining custard mix to the jar/bowl and mix. (I do this in a jar as this can easily be done at home and refrigerated prior to making the dish.
- Grease the camp oven with butter.
- Cut 9 Hot Cross Buns horizontally into 3 even pieces and place the tops to the side (will use these later to top the pudding). Butter both sides of remaining pieces.
- Starting with the bases, layer the buns evenly into the camp oven, alternating between flavours.
- Drizzle with a generous amount of honey then sprinkle with cinnamon and chocolate chips before repeating for the next layer.
- Re-mix the custard then pour over the buns.
- Butter the underside of the Hot Cross Bun lids and place on top of the pudding, pushing down to allow the custard run between buns.
- Place lid on camp oven and cook on low heat. Note: You do not need a lot of heat as the buns are already cooked. I use a thin even layer of coal under the camp oven and light covering on top.
- Cook until custard is firm and buns are warmed through - roughly 1hr. *Check regulary to ensure buns aren't burning.
- Sprinkle the tops of the buns with raw sugar and cinnamon and cook for another 5 minutes before serving with ice cream.
Recipe and images provided by @the_backyard_cook.