Hot Cross Bun & Bacon Easter Pud

A delicious way to use up left over hot cross buns! Enjoy with our Cow & Cacao gelato.

Difficulty:

Prep time: 10 minutes

Cook time: 50 minutes

Serves: 10-12

Related Tags

Dessert Spring Recipe

Ingredients

10 two-day-old Hot Cross Buns
15 rashes smoked streaky bacon
Soft butter at room temperature for greasing the pudding dish
Little bit of icing sugar for dusting (optional)

Pudding (or roasting) dish at 20 x 30 x H10cm

For the custard:

500ml Oak Park Dairy whole milk
500ml double cream
6 large eggs
150g caster sugar
50ml pure maple syrup (plus more for brushing)
Small pinch of fine sea salt
1 tbsp. Littlepod vanilla extract

Method

Using a hand mix, combine all the custard ingredients in a mixing bowl and pour into a large jug.
Using your fingers, butter the pudding dish with soft butter
Pre-heat your oven to 200°C.
Arrange the bacon onto a baking tray lined with parchment paper, brush the rashes with maple syrup and bake in the preheated oven for 10-15 minutes, or until crispy. Remove from the oven, let the rashes cool and then chop roughly
Reduce the oven heat to 160°C.
Cut the stale buns into halves and quarters and then arrange them in the pudding dish.
Slowly and gradually, pour the custard over the buns.
Sprinkle the chopped bacon on top and in between the buns, tucking the pieces in as you go. Leave some pieces on top of the custard so they can crisp up.
Cover the pudding dish loosely with a large sheet of tin foil and bake for 30 minutes
Remove the foil and continue baking for 15 – 20 minutes until the pudding is golden brown and the custard appears set when pressed down in the middle of the pudding.
Take out of the oven and brush with more maple syrup. Then dust with icing sugar, if you like.
Let it cool for 15 minutes before spooning and serving.