BAKING FOR EASTER (1)

HOT CROSSED BUN AND BUTTER PUDDING. Spiced yeast buns were traditionally served hot on Good Friday. Nowadays you can purchase commercial brand hot crossed buns for near on 6 months of the year. This is the ultimate Easter dessert. Ingredients......4 hot crossed buns, butter/ marg for spreading, 4 eggs, lightly beaten, 1 tsp of vanilla extract, 150 gm of castor sugar, 600ml of milk, 400 ml of cream, 200gm of choc bits, finely grated zest of a small/ medium orange. Preheat your oven to 180 deg C. You will need a large ovenproof dish / casserole that will fit into a larger roasting pan. Slice 4 hot crossed buns in half and spread with butter/ marg and return the tops to the buns. Beat the eggs , vanilla extract and sugar together until pale. Pour the milk and cream into a medium saucepan over a low heat, stirring until well combined. Now add the egg mixture, whisking to combine and the mixture thickens. Remove from the heat. Add the chocolate bits to the custrad. Place the buttered hot crossed buns into the ovenproof dish, pour over the custard mix. Set aside for 20 minutes to let the custard soak into the buns. Place the ovenproof dish insde the larger roasting pan and fill halfway with boiling water. Sprinkle the top of the pudding with the orange zest. Place in the preheated oven and bake for 40 minutes.