Here is an Easter version of classic bread and butter pudding where hot cross buns that are going a little stale are used instead of bread. Be economical in your cooking, but still have all the flavours of Easter.
Prep time 15 minutes/Cook time 30 minutes/Serves 8
Ingredients:
400ml (1 2/3 cups) whipping cream, plus extra to serve, optional
200ml (4/5 cup) milk
4 medium egg yolks
50g (1/4 cup) caster sugar
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground mixed spice
a generous grating of nutmeg
125g (4 ½ oz) dried mixed fruit
zest of ½ lemon
8 hot cross buns, split
1 tbsp demerara sugar
Method:
Combine the cream and milk in a medium-sized saucepan and heat to just below boiling point. Take off the heat and set aside. Whisk together the egg yolks, caster sugar, vanilla extract and the spices in a mixing bowl. Whisking constantly, pour this mixture into the hot milk.
Add half the dried fruit and the lemon zest. Slice each hot cross bun in half horizontally then layer in a 1.5-1.7 l (6-7 cup) oven-proof dish, sprinkling with the remaining mixed dried fruit as you go. Save most of the hot cross bun ‘tops’ for the final layer and avoid having too much exposed dried fruit as it may burn. Pour over the spiced custard mixture and leave to soak into the buns for 15 minutes.
Pre-heat your oven to 180°C (160°C fan/355F/gas mark 4).
Sprinkle the demerara sugar over the top, transfer to your pre-heated oven and bake for 25-30 minutes until golden brown and just set.
Remove from the oven and put aside to rest for 10 minutes. Serve warm, accompanied with extra cream for pouring if you like.
Fresh Mint Sauce
fresh-mint-sauce.png
My husband thinks that lamb is not worth serving without mint sauce. This is a slightly Africanized version that we developed and which can be served to accompany and Easter lamb dish. This also makes the base for the lamb glaze presented in the next recipe. The mint sauce can be made up to two days ahead and stored in the refrigerator. In fact, the flavours deepen on storage.
Prep time 15 minutes/Cook time 15 minutes/Serves 6
Ingredients:
28g (1 oz) pack mint
2 tbsp caster sugar
125ml (1/2 cup) distilled malt vinegar (malt vinegar is suitable for a gluten-free diet)
2 tbsp balsamic vinegar
½ tsp fine sea salt
1 large or 2 small shallots, very finely chopped
1 chilli (mild or hot), finely minced
Method:
Strip or pick the mint leaves, then discard the woody stems. Finely chop the leaves, using a rocking motion, holding the top of the knife. If, however, you have a demi-lune, use that as it will be easier.
Scrape up the chopped mint leaves with the side of your knife then tip into a bowl (or a jug) and combine with the remaining ingredients. Set aside to stand for 30 minutes to infuse and to let the sugar dissolve before serving.
