Easter pudding
Scrumptious hot cross buns make this Easter pudding worthwhile. Baked until golden and delicious, this dessert is buttery, delightful and absolutely moreish!
Ingredients
Method
Ingredients
- 40g Pams pure butter, softened
- 4 hot cross buns
- ⅔ cup Pams cream
- 1 cups milk
- 1 ½ Tbsp Pams caster sugar
- 3 Pams eggs
Optional:
- Roughly chopped chocolate Easter eggs
Method
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Preheat your oven to 180°C fan bake. Grease a baking dish with a tablespoon of butter.
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Slice each hot cross bun in thirds horizontally and spread the remaining butter over one side of each slice.
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Arrange the hot cross bun slices in the prepared baking dish.
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In a large bowl, whisk together cream, milk, caster sugar and eggs until well combined. Pour over the hot cross buns and set aside to soak for 15 minutes.
-
Cover with foil and bake for 25 minutes, then remove the foil and bake for a further 10-15 minutes or until golden and the egg mixture has set.
Top tip: Sprinkle a cup of roughly chopped chocolate Easter eggs over the hot cross buns before soaking them with the egg mixture for an indulgent twist.
FAQs
- Can I prepare this Easter pudding in advance?
Yes! You can cover the pudding with plastic wrap and store in the refrigerator for up to 5 days! - What should I serve with the Easter pudding?
You can serve it with whatever you like! We really like this with a dollop of yoghurt on top!