Bread and Butter Pudding
I have used Hot Cross Buns in this recipe but you can use baps or any kind of bread… brioche is good too!
I’ve used an Enamelled Aga Chef’s dish measuring 24cm x 24cm and 5cm deep. Using a scrap of butter on a wrapper give the dish a good greasing before layering up with the bread and raisins.
6-8 hot cross buns
Butter for buttering buns
100g golden caster sugar
3 large free range eggs
500ml double cream (or single cream or milk)
½ tsp cinnamon
Soak the raisins in the brandy in a bowl or jug at the back of the Aga.
Slice the hot cross buns in half and liberally butter. Layer these up in your dish.
Grate the zest of the orange over the buns and then squeeze over the juice.
In a bowl crack in the eggs and whisk. Add the cream and sugar and give another good whisk until the liquid has absorbed the sugar.
Pour the raisins in the brandy over the hot cross buns letting any surplus brandy soak into the buns. Even out the distribution of raisins over the buns. Pour over the cream and sugar making sure all the buns are soaked in it.
Leave to stand for a few minutes before placing into the oven.
If not using an Aga preheat the oven to 180C.
2 oven Aga put the grid shelf on the floor of the oven with the cold plain shelf above. Cook for 30 minutes… or until the custard has set and top is Golden brown.
Otherwise cook low down in the baking oven for 30-35 minutes.
Serve with cream, ice cream, crème fraiche or custard. Enjoy!