Whatever you might be doing this Easter weekend, I wish you all a time filled with laughter and love.
This is the last day this visit of the family being here, as they will be leaving in the morning. This is the longest time that they have stayed with us and it has been a lovely time with lots of memories to keep us going. This afternoon, we will be having a barbecue and, yes, I expect photos will be taken!
Do you all have Hot Cross Buns at this time of the year? I had mine this morning with Devon Clotted Cream - gorgeous! There was a time when you could only buy these buns at Easter but, like everything else, you can buy them all year round now. I do think that we had more to look forward to in years gone by (look at me - sounding like Methuselah!!) as you did have these treats to look forward to at certain times of the year and it just seemed to make things more exciting somehow. Anyway, enough of that, I don't want to turn into a Grumpy Old Woman!
In case you do have any hot cross buns left over (and it doesn't matter if they are a bit stale), I thought you might like this recipe for Hot Cross Bun Bread & Butter pudding, which is a twist on the original Bread & Butter pudding dessert.
Prep time: 20 mins
Cooking time: 30 mins
Skill level: Easy peasy
Costs: Cheap as chips
Pre heat oven to 180°C / 350°F / Gas 4.
Grease a 1 litre baking dish with a little of the butter.
Spread the halved hot cross buns with the remaining butter .
Arrange them in the prepared dish.
Whisk the vanilla extract, sugar and eggs together.
Gently heat the milk and cream in a pan until warm, then remove from the heat and add the egg mixture. Stir until the sugar has dissolved.
Strain the warm egg mixture over the buns in the baking dish and leave to soak for 15-20 minutes.
Sprinkle the lemon zest over the surface of the pudding.
Transfer the baking dish to the pre-heated oven and bake for 25-30 mins until puffed up and golden brown. Serve at once, with custard or clotted or double cream.
Ingredients : To serve 4.
4 hot cross buns.
2 medium eggs.
half a teaspoon of vanilla extract.
15 g (half an ounce) of caster sugar.
25 g (l ounce) of butter.
300 ml (half a pint) of milk.
150 ml (quarter of a pint) of single cream.
half a teaspoon of finely grated lemon zest.