This is the fresh, vibrant, zesty lovechild of two traditional British favourites: Bread & Butter Pudding - the king of stodge - and Hot Cross Buns. The dish is greater than the sum of its parts. By swapping out the usual stale bread, you get a rich, aromatic flavour, as well as a variety of textures. Topped off with clotted cream, this is the most delicious way to finish an Easter feast.
PREPARING YOUR HOT CROSS BUN PUDDING
Brush melted butter over the surface of your baking dish (we use the small Cast Iron Skillet).
Split your hot cross buns and butter them. Spread each half with marmalade.
Whisk together 5 egg yolks, sugar, whole milk, plus the zest of 1 orange and 1 lemon.
Place the first layer of hot cross buns into your baking dish. Pour over half of your custard mix.
Repeat the process and finish with your hot cross bun tops arranged in an attractive pattern.
Now, pour over the remaining custard mix and allow the to sit in the fridge until ready to bake.
SETTING UP YOUR EGG
Light your EGG and set up for indirect cooking. Place your Baking Stone directly on the Stainless Steel Grid. Your target temperature is 200˚C.
Place the dish onto the Baking Stone and cook until the pudding has had 35 minutes at 200˚C.
Remove once the custard has set and the pudding is firm to touch.
Serve with clotted cream or custard for the perfect Easter Sunday pud.