Blueberry and Blackcurrant Hot Cross Bun and Butter Pudding
Treat yourself to our rich, fruity Blueberry and Blackcurrant Hot Cross Bun and Butter Pudding! This comforting twist on a classic dessert is made with Belvoir Farm Blueberry and Blackcurrant Cordial, making it wonderfully warm, fragrant, and utterly irresistible. This easy-to-make dessert is perfect for using leftover buns and treating your family to a perfect, sweet delight today!
Ingredients
Ingredients
| 150ml | Whole milk |
| 75ml | Single cream |
| – | A few generous shavings of grated nutmeg |
| 1 tsp | Ground cinnamon |
| 6 | Hot cross buns |
| 1 | Large free-range egg |
| 1 | Yolk |
| 1 can (about 200g) | Condensed milk |
| 1 tsp | Vanilla extract |
| 40ml | Belvoir Farm Blueberry & Blackcurrant Cordial |
| 2 tbsp | Demerara sugar |
| 100g | Blueberries |
| 100g | Blackberries |
Method
To Make
- Heat the oven to 170C / 375F and lightly grease a baking dish big enough to accommodate the hot cross buns.
- Put the milk and cream into a saucepan, and add the ground cinnamon. Bring to a gentle simmer then immediately remove from the heat. Leave to infuse for 10 minutes while you prepare everything else.
- Place the hot cross buns neatly into your prepared baking dish or tin.
- In a small bowl, whisk the egg, yolk, vanilla extract and condensed milk.
- Take your now cooled milk mixture and slowly pour it into the egg mixture, then add the cordial and whisk until well incorporated.
- Carefully pour the mixture over the hot cross buns, sprinkle with the blueberries and blackberries, then finish by sprinkling with 2 tbsp demerara sugar.
- Place in the oven for 20 minutes until the custard has set and the top is golden brown.
- Allow the pudding to stand for 5 minutes before cutting into portions and serving with an extra drizzle of Belvoir Farm Blueberry & Blackcurrant Cordial.
Don’t forget to tag us in your bakes!