|Nigel Slater may not be too thrilled about my little Easter chick but I think he's cute.|
Making hot cross buns and then cutting them up for bread and butter pudding, that's just one step too far......they very conveniently come in a pack of four.
A generous handful of sultanas were sprinkled over the buns, the recipe says to sprinkle over peel too - not for us though. The custard base uses egg yolks instead of whole eggs, a pot of double cream and the equivalent in milk, which makes a glorious custard. I always freeze my left over egg whites for a meringue making session.
The two of us couldn't polish off all this pud by ourselves, it heats up perfectly in the microwave and my husband said it tasted even better the second day, and he should know, because he's a bread and butter pudding expert.
Taken from Nigel Slater - The Kitchen Diaries II - sadly I can't find a link out to the recipe.
I am entering this into Dish of the Month - March 2013. Hosts are Janice at Farmers Girl Kitchen and Sue at A Little Bit of Heaven on a Plate.