Hot Cross Pudding
Bread Pudding with No-Churn Ice Cream
Is there such a thing as too many Hot Cross Buns? Well the Gents don't think so, but we did have some left over from the batch we made at Easter. But what to do with them?
It's a naughty treat of ours from high street bakeries, but Bread Pudding is so simple to make at home and a great way to use up stale bread. It is fantastic warm and served with a cuppa, a splash of cream, a dollop of custard, or a scoop of ice cream.
We choose this easy to follow recipe from BBC Good Food and decided to serve it with their equally easy no-churn ice cream.
Start with the ice cream as it needs time to freeze. Put half a tin of condensed milk, a pot of cream and some vanilla extract in a bowl and whisk until it reaches a thick ribbon consistency. Spoon it into a freezer container, cover and freeze until firm.
We told you it was easy.
For the Bread Pudding; tear up your bread, in our case Hot Cross Buns, place into a large bowl and add your dried fruit, mixed peel and mixed spice. Pour in the milk and get your hands dirty by scrunching the mixture together until the bread is completely broken up. Add in the eggs and muscovado sugar, you can add in lemon zest if you want but we choose to add some chopped up almonds, pecans and pistachios. Leave the mixture to sit for 15 minutes.
Meanwhile heat your oven and prepare your tin. Stir the melted butter into the pudding mixture, spoon into your tin and scatter with the demerara sugar before baking for 1½ hrs until firm and golden. Keep an eye on it and cover it with foil if it is browning to quickly.
Cut into squares, spoon on your ice cream and enjoy.