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.