fbpx

News

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:

  1. 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.
  2. 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.
  3. 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].

Subscribe to Important NotificationsKeep up to date with market closures, special events and changes to access

Subscribe to receive important notifications about the Market straight to your inbox. We'll keep you updated about market closures, special events and any change to access.