Hot Cross Bun Pudding

A Dutch oven sitting on the grass with a cooked hot cross bun pudding inside A black camp plate with a serving of hot cross bun pudding and castard with the Dutch oven and remain pudding in the background Looking down on a 10" Dutch oven with the hot croos bunn budding mixture added and about to be cooked.
Recipe Origin Australia
Rating
No Reviews
Servings 6
Preparation 20 min 00:20
Cook 50 min 00:50
Ready in 1 hour10 min 01:10
Difficulty Seasoned
Cooking Method Bake
Ingredients Fruit
Equipment Cast Iron Dutch Oven
Recipe Type Dessert
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A Dutch oven sitting on the grass with a cooked hot cross bun pudding inside A black camp plate with a serving of hot cross bun pudding and castard with the Dutch oven and remain pudding in the background Looking down on a 10" Dutch oven with the hot croos bunn budding mixture added and about to be cooked.

Hot Cross Bun Pudding

This seasonal dessert of a Dutch oven Hot Cross Bun Pudding is perfect for camping on the Easter long weekend.

Leftover hot cross buns (if there is such a thing) are perfect for this dessert. Softened and flavored with a homemade custard it is baked to a browned and tasty.

When hot cross buns aren’t available they can be substituted with similar fruit bread like raisin bread or cinnamon bread. A sprinkle of dessert rub on top also helps boost the flavor and crunch of the top.

Ingredients

Custard

300ml thickened cream (10 oz whipping cream)

600ml (20 oz) full cream milk

4 eggs

100g (3 1/2 oz) brown sugar

1 teaspoon vanilla essence

Pudding

8 hot cross buns

2 tablespoons butter

Equipment

pot

large bowl

10" Dutch Oven

Recipe Directions

  1. Warm the cream and milk in a pot over gentle heat. 

  2. Whisk the eggs, sugar, and vanilla together in a large bowl, then gradually add the warmed cream mixture.

  3. Halve the hot cross buns then spread with butter, then cut each half into quarters.

  4. Add the hot cross buns to the bowl containing the cream and egg mixture. Let sit for 15 minutes.

  5. Preheat the Dutch oven to 170 degrees C (340 degrees F).

  6. Pour all the contents of the bowl with the hot cross bun in it into the preheated Dutch oven.

  7. Bake for 50 minutes at 170 degrees C (340 degrees F) or until the custard is set and the top browned.

  8. Rest for 10 minutes with no external heat before serving.

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Recipe Origin Australia
Rating
No Reviews
Servings 6
Preparation 20 min 00:20
Cook 50 min 00:50
Ready in 1 hour10 min 01:10
Difficulty Seasoned
Cooking Method Bake
Ingredients Fruit
Equipment Cast Iron Dutch Oven
Recipe Type Dessert
Share: