Hot Cross Bun and Butter pudding
Whilst we’re rather partial to a toasted hot cross bun slathered with butter; we wanted to create a dessert for Easter. Mrs MeatSmokeFire is not a fan of bread and butter pudding but this has won her over. A delicious and really easy bake. Enjoy!
Cooking surfaces
BBQ Temperature
Ingredients
- 150ml double cream
- 300ml milk
- 2 eggs
- 50g sugar
- 1 tsp vanilla extract (not essence)
- 4 hot cross buns
- 20g butter
- 3 tbsp marmalade
- 3 tbsp Cointreau or your preferred tipple (optional)
- icing sugar, for dusting (optional)
Equipment
- Thermapen Professional – to test the temp of the pudding to see if it is cooked.
- Tefal Ingenio Pan Set – I use these all the time on the Egg, they are amazing. Steer clear of the cheaper knock offs, I’ve tried them and thrown them out.
Method
- Set up your Big Green Egg for an indirect cook with the ConvEGGtor (plate setter) feet up and stainless steel grid on top. Set the temp to 170°C.
- Warm the cream and milk in a pan, over gentle heat. I use Tefal Ingenio stainless steel saucepans with a removable handle.
- Whisk the eggs, sugar and vanilla extract in a large bowl. Then gradually add to the warm cream mixture. Don’t let the cream mixture get too hot otherwise, you’ll end up with scrambled eggs.
- Halve the buns and spread them with butter and marmalade.
- Arrange in a shallow ovenproof dish.
- Pour a drizzle of Cointreau or your preferred tipple over the buns.
- Pour over the cream mixture. Press down the buns and set them aside to soak for 15 mins. Press the buns down into the custard mix as they soften.
- Pop in your Egg and cook for about 50 minutes until set. The pudding will start to pull away from the side of the pan when it’s ready.
- Remove from the Egg and let it stand for about 10 minutes.
- Before serving, dust with icing sugar and serve warm (optional).
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