Hot Cross Bun and Butter Pudding

I am a huge fan of bread and butter pudding, it's the ultimate in comfort food. Making it with hot cross buns really takes it up another level though with the spice and sultanas.

In the interest of full disclosure I have to admit I actually made this batch of hot cross buns especially to make this pudding. Because there is zero chance I would ever get to make it because we never have leftover hot cross buns!

I used home made hot cross buns for this but of course any would do. Just make sure they are at least a day or so old so they soak up all the delicious custard.

And with that we say goodbye to hot cross buns for another year.

My Hot Cross Bun and Butter Pudding

6 leftover hot cross buns
1 cup coconut cream*
2 cups rice milk*
2 ts vanilla extract
1 tbs coconut sugar
3 eggs
6 ts marmalade*

Preheat the oven to 180 degrees / 160 degrees fan-forced.

In a jug beat together the coconut cream, milk, vanilla, coconut sugar and eggs until well combined.

Slice the hot cross buns through the middle and place the bottom halves in a greased deep baking dish. Spread each one with a teaspoon of marmalade.

Pour over half of the milk mixture, replace the tops of the buns and pour over the remaining mixture.

Leave to rest, covered, for at least 30 minutes to allow the buns to absorb about 1/2 the liquid.

Bake in a preheated oven for about 35 minutes or until golden brown and the custard is only just set in the middle (it should still have a wobble).

Stand for 15 minutes before serving.

Serves 6

* if not dairy free you can replace with regular cream, milk and butter for a more traditional bread and butter pudding.

Do you ever have leftover hot cross buns? Or are you more likely to have a stash of Easter eggs hidden somewhere?

Creamy Rice Pudding

While I've never really jumped on the '4 ingredients' bandwagon, this recipe does have just 4 ingredients and it takes just 40 minutes of simmering on the stove to get a creamy and luscious rice pudding. It doesn't really get much better than that!

Arborio Rice Pudding

1/2 cup arborio rice

4 cups full cream milk

1/4 cup sugar

1 heaped ts vanilla paste

Place all ingredients in a medium sized heavy-based saucepan.  Bring to the boil then reduce heat to low and simmer gently for approx 40 minutes stirring occasionally to prevent it sticking. Start checking for doneness at 30 minutes, the rice should be soft and plump and the pudding melt-in-the-mouth smooth.

Tuesdays with Dorie: Maple and Fruit Bread Pudding

I know I've said it before but I'll say it again ... I LOVE bread pudding! It is just about the most comforting food you could ever eat and after the week we've had, a little comfort eating is definitely required.

Oscar came home from daycare last Monday with a fever and by the next day was just downright miserable and refusing to eat or drink. By Thursday he was diagnosed with tonsilitis. By Friday he was covered in a rash which is either rubella or roseola. Being sick at any time sucks but when you're not even 2 and can't tell anyone what hurts or what you need to feel better must be just horrible. While he is on the mend now we still have a week of quarantine at home missing out on all the fun stuff like swimming, daycare, music and playgroup that we normally go to.

The remedy? Bread pudding for breakfast!

While I love bread pudding I don't love bourbon and wanted to make it child-friendly in any case. I pretty much completely changed Dorie's recipe but I was inspired by it. A big thanks to Sharon of Simply Southern for choosing it this week.

For my Maple and Fruitbread Pudding I used the following ingredients but followed Dorie's method of preparation and baking.

250g fruit bread (mine was homemade and packed with dried fruit and mixed spice)
4 eggs
3 cups reduced fat milk
1/3 cup brown sugar
1/4 cup maple syrup
1 ts cinnamon
1 ts vanilla extract

The taste test ...

The youngest and sickest taste tester gave this a big "yum yum!" I have to agree. Absolutely delicious. A little sweet for everyday but perfect for a special breakfast or dessert.

For the real deal aka Bourbon Bread Pudding make sure you visit Sharon of Simply Southern.

Ten in 10 Update & Chocolate Self-Saucing Pudding

I realise having a diet update and a chocolate pudding recipe in the same post is a little contradictory but just go with me! I wouldn't last more than 5 minutes on a deprivation diet and while I've gone there in the past ... no more! I intend to get fitter and healthier over the next 10 weeks but I still want to have the foods I enjoy, just in moderation.

Overall it's been a great week!

Things I did well:

1. Kept track of what I ate (I'm using a great FREE resource called Calorie King which tracks calories, offers menu plans and generally helps keep me aware of what I'm eating)

2. Exercised 5 days out of 7. I'm going to try for 7/7 this week but honestly even 5 days is fantastic. Anytime I've attempted a program like this in the past, lack of exercise has been my stumbling block. It's just not something that comes naturally but I feel great afterwards and I actually miss it when I skip a day.

Things I can do better next week:

1. Late afternoon snacking. I definitely get the 4pm munchies so I need to have plenty of healthy snack options around. I tend to graze during the afternoon and seeing just how the calories add up has been eye-opening.

2. Plan my meals. I not only need healthy and filling dinners but also leftovers for N to take the next day, where possible. So steak and salad might be a great dinner but it's not great second time round. I will hopefully plan better for next week.

3. Throw away the scales! I know I said I wasn't going to get stuck on the scales but I ... weighed myself every day. *hangs head in shame* The number yo-yo'ed up and down all week to finally settle a measly 200 grams down from last week. So. I will weigh in once a week (on Saturday). The end.

And now onto the good stuff!

By Friday I was really craving something sweet. N reminded me of my 'no bake' policy for January so he decided to whip up dessert for us!

We thought this recipe originally came from his grandmother but now we're not so sure. Wherever it came from it's easy to make at a moment's notice and is absolutely sublime with a big scoop of ice cream!

N's Chocolate Self-Saucing Pudding

1/2 cup self-raising flour
1/4 teaspoon salt
90g (3oz) sugar
1 tbs cocoa powder
1/4 cup milk
1 tbs melted butter/vegetable oil

For the sauce:
1/2 cup brown sugar
1 rounded tbs cocoa powder
210ml (7 fl oz) very hot water

Preheat the oven to 180 degrees C.

Place the sauce ingredients into the bottom of a 1 litre casserole dish and stir to combine. Set aside.

Sift together the flour, sugar, salt and cocoa. Add the milk and melted butter and mix until just combined. Spoon the mixture over the sauce. It does not have to placed evenly as the cake will rise to the top and the sauce will remain underneath.

Bake for approx 45 minutes. Remove and allow to cool for 10 minutes before serving with cream or icecream.

For a larger quantity, double the amount of pudding mixture but only 1 1/2 times the sauce is sufficient.

** Update - Thanks to Liss who directed me to the recipe calculator at Spark Recipes, I can now offer the following nutrition info for my chocolate pudding.

Enjoy! :-)

Tuesdays with Dorie: Split Level Puddings

Garrett of Flavour of Vanilla chose Dorie's Split Level Puddings this week.

My very first TWD way back in July 08 was Chocolate Pudding which we absolutely loved, so I was curious to see how this chocolate and vanilla version would compare. Unfortunately, this fell into the liked not loved category.

The vanilla layer thickened nicely on the stove but when I blitzed it in the food processor it turned into vanilla soup and never really thickened up in the fridge. Think of the photo above as an action shot, taken before all the pudding slid off the spoon!

I also didn't really get any layers. The vanilla and chocolate parts blended together resulting in some random swirlyness.

The taste test ...

Not bad, just not something I would rush to make again even though I really do enjoy creamy desserts. Am curious though. Is it the addition of cornflour that makes this a pudding as opposed to a custard? Whatever you call it, hubby loved it and it was easy to make. That gets a thumbs up from me!

Thanks Garrett. You can find the recipe on The Flavour of Vanilla.