Hot Cross Bun Puddings with Salted Brandy Caramel
Leftover hot cross buns are screaming out to be turned into bread and butter pud
20 minutes prep, 30 minutes cook
Serves 6
Ingredients
150ml whole milk
150ml double cream
¼ tsp vanilla bean paste
3 egg yolks
2 tbsps caster sugar
6 hot cross buns, chopped into 3cm chunks
2 tbsp demerara sugar
For the salted brandy caramel sauce:
110g caster sugar
40g unsalted butter
1 tbsp brandy
75ml double cream
Method
Preheat the oven to 180˚C/Fan 160˚C/Gas 4. For the caramel sauce, put the sugar in a large saucepan and warm until dissolved, swirling the pan occasionally. Turn up the heat and simmer for 2-3 minutes, until deep golden. Take off the heat and stir in the butter. Mix the brandy into the cream, then stir into the caramel until combined. Add a good pinch of sea salt and set aside.
Heat the milk, cream and vanilla in a pan to just below boiling point. Gently whisk the egg yolks and sugar in a bowl. Slowly pour the hot vanilla cream mixture over the egg mixture, whisking constantly.
Take 6 x 200ml ramekins and put 1 tbsp of the caramel into the base of each. Pile the chopped hot cross buns on top, then ladle over the custard. Top each with a sprinkle of demerara sugar and bake for 20 minutes, until golden. Serve with any remaining sauce drizzled over the top, if liked.
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