Hot Cross Bun & Lemon Pudding
Hot Cross Bun & Lemon Pudding
- knob of butter for the dish
- 4 stale hot cross bun
- 200 g lemon curd
- 2 large egg
- 200 ml double cream
- 200 ml milk
- ½ tsp vanilla extract
- 4 tbsp caster sugar
- little lemon zest
- cream or vanilla ice cream, to serve
Method:
- Butter a 1-litre baking dish that will quite snugly fit the buns. Cut each bun into 3 slices, and sandwich back together with a generous spreading of curd. Arrange buns in the dish.
- Whisk egg, cream, milk and remaining curd, then sieve into a jug with the vanilla and 3 tbsp of the sugar. Pour over the buns and stand at room temperature for 30 mins for the custard to soak in.
- Heat oven to 160C/140C fan/ gas 3. Scatter the remaining sugar and lemon zest over the pudding. Bake for 30-40 mins until the top is golden and the custard gently set. Stand for 5 mins, then serve with cream or vanilla ice cream, if you like.
For the Curd:
2 eggs, plus 2 egg yolks
165g caster sugar
80g chilled unsalted butter
Zest and juice of 2 lemons
Method:
Whisk whole eggs, yolks and sugar in abowl until smooth, then place pan over a bain marie
Add the butter, juice and zest and whisk continuously until thickened
Strain through a sieve
Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].
