Easter is over and, sadly, your hot cross buns are not long for this world. If you still have some left over but they have gone a little rock-like, try this recipe out. You certainly won’t regret it.
Hot Cross Bun and Butter Pudding
400 ml thickened cream
400 m milk
8 eggs, beaten lightly
1 cup (220g) caster sugar
2 teaspoons vanilla extract
8 hot cross buns
Butter, to grease
Icing sugar, to dust
Preheat oven to 180°C (160°C fan-forced).
In a large mixing bowl, whisk the thickened cream, milk, eggs, sugar and vanilla together until combined. Cut the hot cross buns horizontally into 3 slices, making a bottom, middle and top.
Grease base and sides of a 20cm x 30 cm ovenproof dish. Place bottom of each hot cross bun over base of dish. Pour over one third of the egg mixture. Repeat process, finishing with tope of the hot cross buns. Then pour the remaining egg mixture into the dish. Let the pudding stand for 20 minutes before baking, to allow the egg mixture to soak into the buns.
Bake the pudding for 40 minutes or until browned lightly. Serve warm, dusted with icing sugar and topped with berries and cream.
Recipe source: Australian Women’s Weekly Easter special 2014 by Julie Goodwin.
Ah packaging…it sucks me in every time when I’m out and about (or on Pinterest). What always seems to catch my eye is solid blocks of bright colour contrasted with foiling, good use of typography, fun illustration, pastel contrasts and surprise pops of colour inside boxes.
Find more over on my packaging board.
From the top: Allsorts designed by Bond, Project Charisma – Camellia & Hilary by Ken Lo, Fisix by Mucho, Bonbon chocolate by 25AH, Seafood Kitchen by Co-Partnership, Suiyobi no neki can by Yoho brewing, Beci Orpin illustration for CakeWines, Ashridge by Buddy, Trident layers gum – design unknown, Moshi Moshi by Designbolaget, Brew Tea Co by Interabang, Schnapps the sandpaper label by Ogilvy & Mather Vienna, Yardstick coffee by Acre, Tamarindo by La Tortilleria, Narvesen cups by BVD, Le Parcel by Seven Fifty Three, Soma water filtration by Manual
Pinners, you can follow me here
March: The start of Autumn was filled with chilly mornings and consecutive warm sunny days | Daily morning walks down to Soldier on Espresso for coffee dates with Mark | Cooking healthy with our new cookbook Plenty More by Yotam Ottolenghi | Finally trying out the ever so cool Bowery to Williamsburg | Loading up on fresh fruit and veggies at Prahran Markets for our new juicer | Loving the pinks and orange sunsets of Autumn | Warm days means I can wear my favourite Funkis clogs | Coming home to beautiful light in our living room.
Find me and follow my adventures: @_thesundaybest_
Today is all about munching on freshly baked hot cross buns, a little bit of yoga and some snooze time on the couch. Hope you are having a lovely relaxing Easter break!
Find my hot cross bun recipe from last year here.
I can honestly say that at first, the idea of cottage cheese and oatmeal pancakes did not instantly ignite my taste buds. However, their redeeming qualities of being flour free, super healthy and full of protein convinced me to give this recipe a go.
I was pleasantly surprised. Once ground up, oatmeal has a similar texture to flour, and the cottage cheese provides the pancakes a yummy tang.
½ cup oatmeal
½ cup cottage cheese (we’ve used ricotta instead of cottage cheese also and both are just as nice)
1 teaspoon vanilla
4 egg whites (you can also just use the whole egg if you don’t like to waste)
Blend all ingredients in a food processor or blender. Pour batter into a preheated pan and wait for bubbles on top of batter then flip, cook until golden. Top with fresh fruit or maple syrup or, my favourite, a little sugar and lemon.
Recipe found via Food.com