Hot Cross Pudding with the Works

Hot Cross Pudding

Hot Cross Pudding

Time to say farewells.  Time to share one last meal before Chosen-Sister and her amazing family move to foreign climes.  This was the dessert I made to share.  Comfort food to fill the void.  I have a feeling that I am going to shed a tear or three every time I make it again for quite a while.

Served 8 adults and four children (some of us had seconds)‡

  • 24 hotcross buns OR  2 loaves raisin bread
  • 100g butter; softened
  • 2 large cooking apples; peeled, cored and sliced thinly OR 1 x 400g tin pie apples
  • 1½ cups fruit medley †
  • 1 litre milk
  • 8 egg yolks
  • ⅔ cup vanilla sugar
  • 1 teaspoon cinnamon

1. Grease a 3 litre baking tray. Preheat the oven to 200°C

2. Slice each of the hotcross buns into three slices (i.e. horizontally). Alternatively, cut the bread slice into quarters. Traditionally the crusts would be removed, but I don’t bother as I enjoy the extra texture.

3. Butter each slice thinly.

4. Arrange half of the bun/bread pieces evenly over the bottom of the prepared baking tray. Arrange all of the apple slices evenly over the bun pieces. Sprinkle with half of the fruit medley, then half of the cinnamon.

5. Repeat the layers with the remaining buns, fruit medley and cinnamon.

6. Place the milk in a double boiler, warm until just at the point of boiling.  Remove from the heat  ** do not boil the milk **

7. Whisk the egg yolks and sugar together until light and fluffy.  Stir into the warm milk.

8. Pour the custard over the pudding layers.  Allow to stand in a warm place for half an hour.

9. Place oven baking tray in a lamington tray containing 2 cups water.  This helps keep the pudding moist and stop it scorching. Bake for 40 – 45 minutes.

NOTES

† Fruit medley is a diced mixture of dried apricots, peaches, pears, apple and sultanas.  I use Angas Park as it’s mostly Australian Fruit.

‡ This was an enormous pudding. Stay tuned and I will post a recipe for some less Herculean sized desserts 🙂

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