If you love sticky toffee pudding, hot cross buns, and bread and butter pudding, then we've got the perfect recipe for you.
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Serves
4
FOR THE PUDDING
Hot Cross Bun
Butter
Whole Milk
Double Cream
Egg
Egg Yolk
Soft Dark Brown Sugar
Vanilla Extract
Ice Cream
FOR THE STICKY TOFFEE SAUCE
Butter
Golden Syrup
Soft Dark Brown Sugar
Double Cream
Sea Salt
Serves
4
FOR THE PUDDING
Hot Cross Bun
Butter
Whole Milk
Double Cream
Egg
Egg Yolk
Soft Dark Brown Sugar
Vanilla Extract
Ice Cream
FOR THE STICKY TOFFEE SAUCE
Butter
Golden Syrup
Soft Dark Brown Sugar
Double Cream
Sea Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Halve the hot cross buns and spread one side with butter. Nestle into an ovenproof dish around 27cm in diameter.
Step 2.
Heat the oven to 170°C. Pour the milk and cream into a saucepan and heat until it's just about to boil, then remove from the heat.
Step 3.
Whisk the eggs, egg yolks, sugar, vanilla and a pinch of salt in a bowl until combined, then gradually add a small amount of the hot cream, whisking to combine. Continue slowly pouring the cream into the eggs while whisking, ensuring not to go too quickly or the eggs might scramble. Pour over the hot cross buns and let it soak for at least 30 mins (1 hr, if possible).
Step 4.
Transfer the pudding to the oven and cook for around 40 mins until puffed and golden.
Step 5.
To make the toffee sauce, put the butter, golden syrup and sugar into a pot. Melt over a low heat until everything has dissolved, then add the cream and a pinch of salt. Keep warm until serving.
Step 6.
When the pudding is cooked, remove from the oven and let it sit for 5 mins before serving with ice cream and a big drizzle of toffee sauce.
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