Save to your scrapbook
Hot Cross Bun and Butter Puddings
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
There's already a wealth of spice and dried fruit in hot cross buns, so they easily convert to these puddings. The custard is delicately spiced and light, as it's made from milk not cream, giving a fluffier overall texture.
The nutmeggy aroma of the buns and the custardy texture both work well with a raisiny Muscat.
Typical values per serving:
This recipe was first published in April 2006.