HOT CROSS BUN PUDDING

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INGREDIENTS

8 hot cross buns

25-55g butter

8 glacé cherries

300ml double cream

300ml milk

55g (2 oz) caster sugar

1 tsp vanilla extract

3 large free-range eggs

Decoration:

Warm apricot conserve or marmalade

Serves 4-6

Method

1. Cut the hot cross buns in half, horizontally and spread thickly with butter, then slice each vertically into three pieces. Arrange the slices overlapping in a buttered Dish. Sprinkle over the glacé cherries.

2. Place the cream and milk into an saucepan with the sugar and heat until tepid, stir to dissolve the sugar, then cool. Whisk the vanilla extract and eggs together then whisk in the cooled cream, milk and sugar, pour over the hot cross buns. Allow to soak for at least 30 minutes.

3. Cook in the baking oven for 35-40 minutes. If you have an AGA R5 Series 2-oven, cook on the grid shelf placed on the floor of the roasting oven for 10 minutes, then transfer to the simmering oven for about 50 minutes until just set in the middle. Conventional cooking: Bake at 180ºC (350ºF), fan oven at 160ºC, Gas Mark 4 for 35-40 minutes.

4. Brush over the warm conserve or marmalade. Delicious served hot or cold.

HOT CROSS BUN PUDDING

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.