Heaven scent Hot Cross bun and butter pudding

For a decadent pud in a hurry, I can think of no better way to use up the last pack of hot cross buns…

Hot X Bun & Butter pudding

Hot X Bun & Butter pudding

You will need:

5-6 sliced and buttered with real butter hot X buns

300ml pot double cream

100ml milk

2 tbsp golden caster sugar

3 eggs

1 tsp vanilla bean paste

zest of 1 unwaxed lemon

1tbsp whisky

How to:

Preheat your oven to 170C/150C fan/ gas mark 3 and butter an ovenproof dish. Arrange your sliced and buttered hot X buns in the dish with crosses on top.

In a jug or mixing bowl whisk the cream, milk, 1 tbsp sugar, eggs, vanilla, lemon and whisky and pour over the buns, pressing down and leaving for 20 mins.

Sprinkle the remaining sugar over the top of the pudding and bake until golden and crisp on top and set underneath. Leave to stand for 5 minutes then serve with a little more cream and ice-cream.

Variations 

You could change the citrus to orange and the liqueur to bourbon, or dried apple and brandy and you could add marmalade to the buns for a more intense flavour. If you are partial to a chocolate hot X bun you can make in the same way with the addition of orange zest and liqueur.

Lemon twice pudding

When you want to make an everyday meal a Sunday feast to spoil the family, you need to make a warming traditional pudding. This nursery favourite with the addition of Lemon thyme certainly hits the comfort G spot! (G for greedy)

Light fluffy sponge with silky lemon sauce, serve hot from the oven for maximum pleasure!

Light fluffy sponge with silky lemon sauce, serve hot from the oven for maximum pleasure!

You will need:

60g salted butter

120g golden caster sugar

1tsp vanilla bean paste

Zest of two lemons

1 tsp lemon thyme leaves

Juice of 1 large lemon

2 large organic eggs, separated

60g self-raising flour

280 ml milk

How to:

Preheat your oven to 200C/180Cfan/ gas mark 6 and butter an ovenproof dish.

Cream together the butter, sugar, vanilla, lemon thyme and zest. Add the yolks and flour, beating together to combine fully before adding the lemon juice and milk. Mix well.

In a separate clean and dry bowl, whisk the egg whites until firm then gently fold into the liquid mix. Pour into the buttered dish and place in a bain-marie (a larger dish/tray and fill with boiling water half way up dishes sides).

Transfer the bain-marie to the oven for approx 40 minutes, until golden and firm on top. Serve each spoonful with the puddings own lemon sauce and a drizzle of double cream. Eat straight away.