Guest Recipe: Hot Cross Bun Bread and Butter Pudding

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

Cookware needed:

4.5 Quart Camp Oven 

Ingredients:

• 9 hot cross buns (mix of chocolate and fruitless)     
• ½ cup of chocolate chips
• Butter
• Ground cinnamon
• 1 tablespoon of raw sugar
• 3 tablespoons of quality honey

Custard Mix

• 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)

Method:

1. Prepare your campfire coals.
2. 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.
3. Grease the camp oven with butter.
4. 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.
5. Starting with the bases, layer the buns evenly into the camp oven, alternating between flavours.
6. Drizzle with a generous amount of honey then sprinkle with cinnamon and chocolate chips before repeating for the next layer. 
7. Re-mix the custard then pour over the buns. 
8. 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.
9. 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.
10. Cook until custard is firm and buns are warmed through - roughly 1hr. *Check regulary to ensure buns aren't burning. 
11. 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.