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The Crooked Well's Easter Pudding

publication date: Apr 6, 2012
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The Crooked Well's Easter PuddingHot cross bun bread and butter pudding

Makes enough for four to six people.

Ingredients

  • 250ml double cream
  • 250ml milk
  • 6 egg yolks
  • 80g sugar
  • 2 dessert spoon sultanas
  • 1 teaspoon vanilla essence
  • 6 hot cross buns cut in half and butter each side

 

Method

Layer the sliced buns in your earthenware dish sprinkling sultanas between the layers.

Bring milk, cream, ½ sugar and vanilla to boil, then take off the stove.

Whisk egg yolks and remaining sugar in a bowl till it reaches a sabayon consistency. Pour milk mix over eggs and sugar and whisk.

Pour mix onto the hot cross buns and leave to soak for 30 minutes.

Cover with tin foil and bake in pre-heated oven for 30 minutes at 180°c, remove from oven and leave for 20 minutes before serving.

The Crooked Well restaurant has launched a Tea Time Menu for parents and children to enjoy, available all day until 6.00pm every weekday.  The restaurant is perfect for families to visit for an after school snack, or parents to meet for an afternoon chat over toast and tea. And every Friday morning from 10.30am until noon, The Crooked Well hosts a Coffee and Crumpets morning for parents and little'uns.

The Crooked Well
16 Grove Lane,
Camberwell
London


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