Hot Cross Buns Pudding with Raspberries and Lemon Curd
Hot Cross Buns are an Easter classic. They can be enjoyed as a snack, toasted for breakfast or made into a quick and easy dessert. Regardless of which way you enjoy them, they are a must-have at our Easter celebrations all week long! This Hot Cross Bun Pudding recipe is one of the ways we enjoy them and believe you will too! Why not cook this one-tray bake recipe on Easter Sunday or any day of the week as a fun and delicious breakfast or dessert.
Helpful Tips
INGREDIENTS AND VARIATIONS
Hot Cross Buns are the superstar ingredient in this recipe. You can choose to use traditional wheat-based, or as I have, gluten-free hot cross buns. There 4 buns only needed to make this recipe which will give you enough dessert for 8 people if served with ice cream.
You can swap the flavour choice of hot cross buns to fruitless or even apple and cinnamon however, choc chip flavour will not pair up well with the lemon curd. If you are a chocoholic and love chocolate hot cross buns, then I suggest you swap the lemon curd for a berry jam and keep the remaining ingredients the same. It should work out just as delicious.
Lemon Curd: As we have made this recipe using gluten-free hot cross buns, I was worried I would not find gluten-free lemon curd. Worst case scenario, I would have to make it myself but luckily I found this brand https://www.barkers.com.au/shop/jams/lemon-curd/ . It was delicious and had a perfect consistency. I purchased it from Woolworths, however, if you find another brand that is gluten-free, please let me know as I would love to find out what else is available.
Flaked Almonds are a suggestion but I highly recommend them. You could use instead slithered almonds, crushed pistachios, or even crushed walnuts.
Coconut Sugar: if you prefer to keep the sugar reduced add golden monk fruit instead. The sugar over the buns adds a delicious coating.
Thickened Cream: believe it or not I recipe tested this 3 times. Firstly using milk only, then half milk and half cream and finally cream on its own and even though we loved each variation, the whole family prefered the third recipe test - using only thickened cream. In saying that, using half cream and half milk was pretty close to perfection also! Feel free to try both variations.
HOW TO MAKE THIS RECIPE
This recipe has 4 basic steps:
Butter the dish and arrange the bottom layer of hot cross buns to fit snuggly.
Top this with the lemon curd, raspberries, almonds and the top half of the buns.
Whisk the custard mixture and pour over the buns along with the remaining raspberries and almonds.
Bake and serve.
Watch How to Make It
Other Sweets
Gluten-Free Melomakarona aka Honey and Walnut Biscuits
Cranberry and Pistachio Biscotti
Tiramisu with Honeycomb Chocolate
Sonhos aka Portuguese Sweet Fritters
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.
Happy Cooking, Margaret x
Hot Cross Buns Pudding with Raspberries and Lemon Curd
Prep 15
Cook 40
Serves 4 (8 with icecream)
INGREDIENTS:
1 packet Gluten-Free Fruit Hot Cross Buns (4 buns in a packet from Woolworths)
200g lemon curd, gluten-free (I used Barkers Lemon Curd) + 2 tablespoons extra
300ml thickened cream
2 large eggs
2 tablespoons raw sugar or coconut sugar
250g fresh raspberries
Butter for greasing the dish
¼ cup flaked almonds (optional)
METHOD:
1. Butter a baking dish that will snugly fit the 4 hot cross buns.
2. Slice each hot cross bun in half and place the bottom halves in the baking dish. Spread a generous amount of lemon curd, half the raspberries, and flaked almonds over the bottom layer, then place the top half of the hot cross buns in the dish, cross side up. Sprinkle over the hot cross buns the sugar.
3. Whisk until well combined, the eggs, 2 tablespoons of lemon curd, and cream. Then pour the custard mixture evenly over the buns. Evenly distribute around the dish the remaining raspberries and almond flakes. Set aside for 15 minutes to soak.
4. While they are soaking, preheat the oven to 160C fan-forced and then bake for 40 minutes or until the custard is just set. Allow cooling for 10 minutes before serving. Optional to serve on its own or with ice cream.
NOTE: This recipe can be enjoyed warm or at room temperature. Hard to believe but my family enjoyed it, even more, the next day cold from the fridge! Best to store in an air-tight glass container such as a pyrex dish.
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