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Recipe
Hotcross Bun & Butter Pudding Two great puddings in one
Ingredients Serves 8 • • • • • • • • • •
6-8 Sussex hotcross buns 150ml Cabin Pressure’s coffee liqueur (optional) 280ml double cream 500ml milk 4 eggs 65g honey 40g soft butter 100g dates, pitted and halved 3 tbsp marmalade Serve with Caroline’s dairy vanilla ice cream
Method 1. Preheat the oven to 180c. Gradually warm the cream and milk in a saucepan over a gentle heat. Meanwhile in a large bowl whisk together the eggs and honey. Once the cream and milk has warmed add this to the egg mixture, whisking continuously to avoid making scrambled eggs. 2. Halve the buns and spread with butter and marmalade. Arrange the buns in a large shallow ovenproof dish, dot with the dates and drizzle with the coffee liqueur (if you wish). 3. Pour over the cream mixture and set aside to soak for 15 minutes. Press the buns down into the custard mixture as they soften. 4. Bake for 50 minutes until set, then remove and allow to stand for 10 minutes. Serve warm with Caroline’s dairy vanilla ice cream. Recipe supplied by Hollie from Village Larder at Squires Garden Centre Washington, RH20 4AL. Open Mon - Sat 9am-5pm Sun 10am-4pm. 01903 891744. www.villagelarder.co.uk
