Johanna over at thepassionatecook is running the challenge Waiter, there's something in my ... Easter Basket!
Hot cross buns! Hot cross buns!
One a penny two a penny - Hot cross buns.
If you have no daughters, give them to your sons.
One a penny two a penny - Hot cross buns.
I am sure we all learnt the above as school children, but I don't think Hot cross buns were ever made into a pudding or at least I don't have any knowledge of this.
Making sure the custard is not cooked too much is important here, I like my custard to have a wobble! The custard layer was very deep, and for all egg custard lovers this pudding will be a delight.
This is quite a substantial pudding, one for the boys maybe? On looks this would be far more attractive if it had been made with mini Hot cross buns and then a smaller portion or second helpings could be enjoyed by all.
A couple more Hot cross bun recipes I have seen recently are - James Martin's new cookery book Desserts and also in the April issue of Delicious Magazine.
Note: The original recipe came from Bart's Spices Website and unfortunately they have removed the recipe from their site. I didn't make a copy of the recipe but I believe it is a rich custard mixed with vanilla and cooked in the usual way.
Hot cross buns! Hot cross buns!
One a penny two a penny - Hot cross buns.
If you have no daughters, give them to your sons.
One a penny two a penny - Hot cross buns.
I am sure we all learnt the above as school children, but I don't think Hot cross buns were ever made into a pudding or at least I don't have any knowledge of this.
Making sure the custard is not cooked too much is important here, I like my custard to have a wobble! The custard layer was very deep, and for all egg custard lovers this pudding will be a delight.
This is quite a substantial pudding, one for the boys maybe? On looks this would be far more attractive if it had been made with mini Hot cross buns and then a smaller portion or second helpings could be enjoyed by all.
A couple more Hot cross bun recipes I have seen recently are - James Martin's new cookery book Desserts and also in the April issue of Delicious Magazine.
Note: The original recipe came from Bart's Spices Website and unfortunately they have removed the recipe from their site. I didn't make a copy of the recipe but I believe it is a rich custard mixed with vanilla and cooked in the usual way.
