In what felt like a blink of an eye, it’s Easter time. It seems to come around quick every year. But unlike every other year where we usually use the days off from work to fit in some travel adventures (we had in fact planned a three day trip to The Grampians before cancelling our plans earlier last month), Easter in 2020 will instead be spent in the comfort and safety of home. Our plans? Spending time with loved ones (via the interwebs) and cooking/baking up a storm in the kitchen. Sounds like a lovely long weekend :) But before I get to this weekend’s baking adventures, here’s a little throwback to a baking project from Easter past: a twist on the humble bread and butter pudding using hot cross buns.

HOT CROSS BUN BREAD AND BUTTER PUDDING

INGREDIENTS

• 3 hot cross buns, cut into threes lengthways

• 20 g butter

• 2 eggs

• 200 ml cream

• 2/3 cup milk

• 1 vanilla pod, split and seeds scraped

• Optional: raspberries, custard and/or icing sugar to serve

METHODS

1. Spread each hot cross bun third with butter and arrange in an ovenproof dish.

2. In a mixing bowl, whisk together the eggs, cream, milk and vanilla until combined. Pour the egg custard mixture over the hot cross buns. Ensure that the hot cross buns are covered or press the buns into the custard mixture, and allow this to soak for 15 minutes at room temperature.

3. Preheat the oven to 180C or 160C fan forced.

4. Bake for 30-40 minutes or until golden and the egg custard mixture is set.

5. Remove from oven, and serve warm with a dusting of icing sugar, custard, and/or fresh raspberries.

Enjoy!