I think everybody seems more cheery when the sun shines. Another wonderful thing about this Springtime is our gorgeous second grandson has just been born and he is adorable. I love being a nanny, it's all the good stuff without too much of the worry.
100g raisins or chocolate chips
100g unsalted butter, softened
100g caster sugar
3 eggs250ml full fat milk
75ml double cream
zest of an orange
3 heaped tbsp apricot jam
100ml of orange Liquor warmed in a pan (optional)
To make the Hot Cross Bread & Butter pudding, slice the hot cross buns across ways into 3 slices, spread each piece with butter and a dusting of sugar, now start to layer.
Starting from the furthest side of the dish place 3 pieces of bun standing up against the far side, add some dried fruits or chocolate chips, repeat the process until all of the bun pieces are in the dish.
Starting from the furthest side of the dish place 3 pieces of bun standing up against the far side, add some dried fruits or chocolate chips, repeat the process until all of the bun pieces are in the dish.
In a jug mix together 3 eggs, milk, double cream and the zest of an orange. Pour over the bun pieces, cover with foil and leave to rest in the fridge for at least an hour.
Bake in a preheated oven @180 with the foil for 30 minutes. Heat a little apricot jam and sieve to remove any lumps, brush over the pudding, pop back into the oven uncovered for about 10-15mins. Leave to rest for 10 mins before serving.
Serve with double cream and some warmed orange liquor.
Bake in a preheated oven @180 with the foil for 30 minutes. Heat a little apricot jam and sieve to remove any lumps, brush over the pudding, pop back into the oven uncovered for about 10-15mins. Leave to rest for 10 mins before serving.
Serve with double cream and some warmed orange liquor.
