White Chocolate & Cardamom Hot Cross Bun Pudding
Hot cross buns, but make it dessert and a little bit magical.
Ingredients:
- 6–8 Hot cross buns (stale is better)
- 50g Unsalted butter (softened)
- 4 tbsp Orange marmalade
- 100g White chocolate chips
- 300ml Whole milk
- 300ml Double cream
- 3 Large eggs
- 50g Caster sugar
- 1 tsp Vanilla paste
- 1 tsp Ground cardamom
- Zest of 1 large orange
- Optional: 1 tbsp demerara sugar (for a crunchy lid)
Method:
1. Prep the Buns: Slice the buns into thick rounds. Butter one side generously, followed by a thin, even layer of marmalade.
2.The "Shingle" Assemble: Grease your baking dish. Arrange the slices upright and overlapping (like falling dominoes). This "shingle" look ensures the tops get crispy while the bottoms stay soft. Tuck the white chocolate chips between the slices so they melt into the bread rather than burning on top.
3. The Infused Custard: In a jug, whisk the eggs, sugar, cardamom, orange zest, and vanilla. Slowly pour in the milk and cream. Chef’s Tip: For a smoother custard, let this mixture sit for 10 minutes before pouring to let the cardamom and zest fully infuse.
4. The Big Soak: Pour the custard slowly over the buns, ensuring every corner is reached. Press the buns down gently with a spoon. Crucial: Let it soak for at least 30 minutes. This prevents a "dry" pudding.
5. The Bake: Preheat oven to 180°C. Before sliding it in, sprinkle a tablespoon of demerara sugar over the exposed bun tops. Bake for 35–40 minutes until the custard has a slight "jiggle" in the center and the tops are deep gold.
6. The Glistening Finish: Warm a little extra marmalade with a splash of water. While the pudding is hot, brush this glaze over the buns for a professional, high-gloss studio finish