Leftover hot cross buns?
Massive thanks to our wonderful customer Claire Smith for sending us this delicious recipe by The Happy Foodie! She tweaked to use Tesco blueberry and maple syrup hot cross buns and our USA Breakfast Rum!
USA Rum is spiced with maple syrup. pecan nuts and blueberries and is inspired by the classic USA breakfast pancake stack
To make you’ll need:
100g softened, salted butter
4 hot cross buns, cut horizontally and then in half
2 eggs
2 egg yolks
50g caster sugar, plus a little extra to finish
1 tsp vanilla extract
400ml whipping cream
3 tbsp USA Breakfast Rum
Whole nutmeg
Ice-cold pouring cream, to serve
Method:
Using a little of the softened butter, grease a deepish baking dish. Spread the remaining butter on to the buns and arrange them in the dish stacked up against each other, cut side uppermost, for preference. Beat the eggs, yolks, sugar and vanilla extract together in a bowl until light and frothy. Pour in the cream and rum and whisk them together until smooth. Pour this over the buttered buns and leave it to soak into them for at least 30 minutes, or even longer, if you like; this will make the pudding that much softer and fondant, once baked. Preheat the oven to 180°C/gas mark 4.
Finally, grate over plenty of nutmeg and sprinkle with the extra caster sugar. Cook in the oven for about 30-35 minutes, or until the pudding is nicely puffed and the surface is gorgeously crusted and golden. Serve just warm, for best results, and not without some ice-cold pouring cream spooned over each serving.
Yum! You can pick up your rum supplies here
