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Buttered hot cross bun pudding with whisky marmalade - for two

10/4/2017

31 Comments

 
Buttered hot cross bun pudding with whisky marmalade - Liz Posmyk Good Things
"That's THE BEST way to eat a hot cross bun," Peter declared, licking his lips and patting his belly contentedly. My Englishman loves a good pudding and he was clearly enamoured with my buttered hot cross bun version.

The origins of bread and butter pudding can be traced back to frugal cooks in the Middle Ages, who probably thought it was sensible not to waste leftover bread, no matter how stale it was.

Food writer, Nigel Slater—who says that the Brits, "with their tightly clenched fists", are the masters of frugality—muses about bread and butter pudding in his brilliant book, Eating for England - the Delights & Eccentricities of the British at Table (Fourth Estate/HarperCollins Publishers 2007):

"Bread and butter pudding did not come about because someone had the idea that bread, butter and rich, sweet custard would make a sensuous and tender pudding...   but then who can argue with a pudding so calm and gentle, so quivering and fragile, so light and creamy?  ...   It is ingenious, and who cares if it just happens to be seasoned with as much meanness as with nutmeg." Hear, hear, methinks.

The versatility of bread and butter pudding is one of the things that makes it so good. It can be made with croissants, brioche, panettone, gingerbread, wholemeal bread, plain old white bread, gluten-free bread or any kind of bun. You can add chocolate or caramel, almonds and raspberries, or blueberries and bourbon. The possibilities are endless. 

Hot cross buns have been available in stores since Boxing Day, so there's no real need to wait until Easter. Perhaps you can bake your own buns (like these beauties from Not Quite Nigella), and use the leftovers to make this treat.

BUTTERED HOT CROSS BUN PUDDING WITH WHISKY MARMALADE 
1 tablespoon sultanas
2-3 teaspoons whisky or a flavoursome "moonshine", gently warmed
2 hot cross buns (small to medium sized), at least one day old
35g unsalted butter
2 free-range egg yolks (use the whites for meringue)
30g caster sugar
200mls full-cream milk (or use half milk, half cream for a richer pudding)
1/2 teaspoon vanilla bean powder or vanilla extract
2 teaspoons pearl sugar (optional)
1 tablespoon whisky marmalade, warmed, to finish

First, douse the sultanas in the warmed whisky and leave them to soak for at least half an hour, until they are plump.

Use a little of the butter to grease the base and sides of two x 1-cup oval or round ovenproof pudding dishes.

Cut each hot cross bun into 1-cm slices from the top through to the bottom (see my photographs), taking care to keep the form of the buns. Spread butter onto both sides of each slice and set the buns aside.

Combine the egg yolks with the sugar in a bowl, and whisk until creamy. Warm the milk (or milk and cream) together with the vanilla bean powder, and bring to simmering point, then remove the pan from the stove. Pour the milk over the eggs and sugar, and whisk to combine.

Arrange the buttered slices of hot cross bun in the prepared pudding dishes, using your fingers to make space between each slice. Sprinkle the whisky-soaked sultanas (and any liquid) into the gaps between the slices of bun and down the sides of the dish. 

Slowly pour the custard mixture over and around the hot cross buns, making sure that liquid seeps in between the slices and around the sides. Do this in a few stages, allowing the custard to settle before adding more. Gently push the top of each slice down into the liquid. Now set the puddings aside for about 20 minutes, to allow the buns to soak up the custard.

Preheat oven to 180 degrees C. Sprinkle pearl sugar over the top of each pudding, if using. Now, place the pudding dishes into a roasting dish and add sufficient water so that it comes halfway up the sides of the pudding basins. Cover with aluminium foil. Pop the tray into the oven and bake the puddings for 15 minutes, then remove the foil and bake for 20-25 minutes or longer, until the puddings are golden brown, and a knife inserted into the custard tests clean. Brush the top of each pudding with the whisky marmalade during the last five minutes of baking, and then serve. Makes two. 
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Your turn now, dear readers. Do you enjoy bread and butter pudding? Perhaps you have fond (or not so fond) memories of it. Please share your stories. I love hearing from you. 
31 Comments
Andrea
3/4/2017 05:26:48 am

Bread and butter pudding has always been a favourite with me- true comfort food growing up and yes, my heritage is a English! And I'm proud if it!! Xx

Reply
Lizzy
4/4/2017 06:38:10 pm

It's a good thing indeed, Andrea xx

Reply
Eva Taylor link
3/4/2017 07:00:49 am

My MIL loved bread and butter pudding. I usually make a breakfast version using panettone that I cut into cubes and freeze. Love that you soaked the raisins in booze, sound so decadent.

Reply
Lizzy
4/4/2017 06:38:44 pm

Panettone, yummy! I have made it with that too. So good, Eva.

Reply
Peter
3/4/2017 07:31:58 am

You nailed it, sweetie!

Reply
Lizzy
4/4/2017 06:39:01 pm

Thank you xx

Reply
John / Kitchen RIffs link
3/4/2017 11:39:16 am

I've had (and made) plenty of bread pudding, but never a bread and butter pudding. At least I don't think I've had one (know I haven't made one; although you could argue, I guess, that bread pudding is just a derivative). What a neat idea -- and great way to use hot cross buns. Thanks!

Reply
Lizzy
4/4/2017 06:39:32 pm

Thank you, John. I guess if you butter your bread for bread pudding, then it's bread and butter pudding x

Reply
mae link
3/4/2017 12:28:38 pm

Whiskey marmalade is an intriguing idea -- I have never seen it.

The name "bread and butter pudding" is to my ears British. The French as you probably know call it "pain perdu" meaning lost bread -- obviously it would be lost if you didn't make it into something. My term -- American -- would be bread pudding. If you fry the soaked slices, we call it French toast, but the French stick to "pain perdu" for either baked or fried. I've also had a Mexican version that used brown-sugar syrup and fruit, no eggs.

All good!

best... mae at maefood.blogspot.com

Reply
Lizzy
4/4/2017 06:40:05 pm

Hi Mae, whisky marmalade is gorgeous!

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Maureen` link
3/4/2017 07:12:50 pm

Doesn't this sound yummy, Liz. What a delicious end to a batch of hot cross buns.

Reply
Lizzy
4/4/2017 06:40:23 pm

It so is, Maureen xx

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Serina Huang link
3/4/2017 07:56:27 pm

Oh, I love bread and butter pudding and I love that it is so frugal and uses up leftovers so well. Love your photo - that looks just so gorgeous and no wonder you English hubby loved it so much.

Reply
Lizzy
4/4/2017 06:40:51 pm

Thank you, Serina. PS Peter is not my hubby xx

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Tandy I Lavender and Lime link
3/4/2017 11:54:54 pm

We are on the same wave length Liz. I turned my chocolate hot cross buns into a bread and butter style pudding as well. I'm sure the whisky marmalade was perfect in yours.

Reply
Lizzy
4/4/2017 06:41:13 pm

It makes a lovely topping, Tandy x

Reply
Mari
4/4/2017 02:34:22 am

(In Spanish) That recipe more interesting, I note it.

Reply
Lizzy
4/4/2017 06:41:33 pm

Thank you.

Reply
Beck @ Golden Pudding link
4/4/2017 07:09:28 am

Beautiful Liz, I love bread and butter pudding in all its forms, stale croissants are wonderful, and Nigella has a wonderful brown bread one with ginger marmalade...
If I actually have any hot cross buns left I will have to try this...

Reply
Lizzy
4/4/2017 06:41:58 pm

Thanks so much, Beck.

Reply
Lorraine @ Not Quite Nigella link
4/4/2017 09:43:10 am

Mmm this pudding looks so divine Lizzy! No wonder Peter was so enamoured of it. And thank you so much for the lovely shoutout! :D xxx

Reply
Lizzy
4/4/2017 06:37:43 pm

You're most welcome! I thought your recipe for hot cross buns sounded very interesting indeed!

Reply
Mazza B
4/4/2017 05:52:40 pm

Thanks Liz, It sure tingles the taste buds! I nowI know what I will do tonight with the remaining 2 chocolate HCB's. Pardon my ignorance Liz, but what is pearl sugar?

Reply
Lizzy
4/4/2017 06:37:12 pm

My pleasure! Pearl Sugar (optional) is literally pearls of sugar... you can make it by blitzing sugar cubes, or you can buy it from specialty stores. You may have seen it on things like Swedish cardamom buns and the like. It's not showing on my photos, because I tried it on the recipe after I had taken the shots. Enjoy.

Reply
Krista Bjorn link
5/4/2017 06:59:51 am

I've been trying to like hot cross buns since I moved to Oz, Liz, but just haven't managed it. Until today. I would swoon over this pudding of yours! :-)

Reply
David link
5/4/2017 09:00:40 am

Hot cross buns hold such a special place in my heart... they remind me so much of my parents, and I don't think I have had one in the years since they have passed... Your recipe has inspired me to get some, and make this pudding!

Reply
Gretchen link
5/4/2017 03:17:53 pm

Bread pudding is quite popular around here, but I've not seen bread and butter pudding. I'll have to try this, especially since I'm planning on making hot cross buns this year.

Reply
Glenda link
7/4/2017 10:58:30 am

Hi Liz. I refuse to eat hot cross buns on any day but Good Friday. One year, when they first came out before Easter I had eaten so many I was sick of them by Good Friday. I think commercial interests have spoilt so many of the special occasions we fondly remember. What do kids have to look forward to now? Nothing is special.

Reply
Laura | Tutti Dolci link
7/4/2017 05:43:01 pm

So delicious, this would be perfect for Easter!

Reply
Mackay Sherry link
9/4/2017 07:31:35 am

Oh yum liz. Looks delish. I love chocolate buns so that would be a nice variation.

Reply
heather (delicious not gorgeous) link
13/4/2017 08:31:13 pm

i love bread and butter pudding! though i typically call it bread pudding. i love the idea of using hot cross buns, and the sprinkling of pearl sugar on top sounds like a really good way to add some crunch. you mentioned some good bread options, but i also like using cinnamon raisin bread or hawaiian sweet rolls (:

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