It’s been said many a time: there’s something indescribably comforting about a warm baked pudding during winter. So that’s exactly what I’m bringing you this month, but not any old pudding… Below are the instructions for a traditional favourite that’s been upgraded to a whole new level of deliciousness – Bread and Butter Pudding with Hot Cross Buns, Marmalade & Marzipan! And the best part of it is it’s SO easy to make. You don’t even need an electric mixer!
YOU WILL NEED
Equipment: A medium saucepan, large mixing bowl, whisk, large ovenproof dish
250ml thick cream
5 large eggs
100g caster sugar
1½ tsp vanilla essence
8 hot cross buns
40 soft butter
100g marzipan (cubed)
3 – 4 tbsp orange marmalade
Icing sugar for dusting
Pre-heat oven to 170ºC (150ºC Fan / Gas Mark 3) and prepare your ovenproof dish by spraying with non-stick spray.
Warm the cream and milk in your saucepan over a gentle heat.
Using your mixing bowl and whisk, combine the eggs, sugar and vanilla.
Stirring continuously, slowly add the warm cream mixture to the cool egg mixture.
Halve your Hot Cross Buns, then spread them with butter.
Arrange them in your ovenproof dish, then dot with the marzipan and marmalade.
Pour over the custard mixture, then set aside to soak for 15 minutes. Press the buns down into the mixture as they soften.
Bake for approximately 50 minutes or until set, then remove from the oven and allow to stand for 10 minutes.
Dust lightly with icing sugar and serve warm for pure comfort and enjoyment.
The days for warm puddings are getting fewer but my yearning for weekends spent in front of the fireplace has not yet been satisfied. While I am clinging on to winter, I find myself searching for traditional comfort food more and more. It was on one of these recipe-hunting adventures that I found this traditional dessert in my trusty old Kook & Geniet (Cook & Enjoy). It is filled with amazing old-school South African recipes and reminds me of Sunday lunch at my gran’s house. As my neighbour pointed out when I told her of my intention to make this for our lunch on Woman’s Day, the term “vinegar pudding” is really a contradiction in terms. But this delicious, warming pudding is filled with sweet and tangy goodness that will make you want to lick out the bowl.
For the sauce, you will need:
125ml vinegar (plain white spirit vinegar is fine)
For the pudding, you will need:
375ml cake flour
10ml fine ginger (I didn’t have ginger, so I substituted with cinnamon which was great!)
pinch of salt
30ml apricot jam or honey
First, make the sauce: Cook the water, vinegar, and sugar together in a small saucepan until all the sugar had dissolved. Leave to cool, and then pour into a greased oven dish.
Preheat the oven to 180°C.
Beat the butter and sugar together, and then add the eggs.
Sift together the dry ingredients, and add to the butter mixture.
Add the jam or honey and stir well.
Spoon the thick dough into the dish with the sauce – no need to mix anything!
Bake for 30 – 40, until the pudding is beautifully brown on top.
When you dish it up, drizzle with a spoon full of the sauce. Serve with a hearty dollop of warm custard or whipped cream and enjoy.
The pretty bowls were a gift from my sister – aren’t they just lovely!! x