Hot Cross Bun and Butter Pudding

If, like me, you find yourself with enough hot cross buns left to see yourself through to next Easter (when I will once again vow not to buy quite so many) , you might want to try turning them into a variation on a Bread and Butter Pudding.


To make you will need: 

4 Hot Cross Buns 

Butter (enough for four buns) 

350 ml milk 

50 ml Cream 

2 eggs 

3 tbsp of caster sugar 

Then simply: 

1. Cut the hot cross buns into three slices (horizontally). Butter. 

2. Layer in an oven proof dish. If you prefer a sweeter pudding you can sprinkle sugar between the layers. 

3. Mix the milk and cream together. Heat over a low heat, stirring constantly until warmed through, but not boiling. 

4. Beat the eggs. Slowly add the milk the pour over the buns. Sprinkle over the sugar. 

5. Bake at 180 for about 30 minutes. 

The top will be golden brown. Serve straight away with cream, Crème fraîche, or ice-cream. 



p.s. This post is linking in with Weekend Cooking with Beth Fish Reads, a weekly anything related to food meme.


Recipe: Raspberry Cheesecake Mousse

I may be the least romantic person on the planet. My husband isn’t much better and we decided a fair few years ago to not worry about exchanging valentine cards.  So, despite roses and hearts being everywhere, I still managed to forget it was Valentine’s Day until I woke up yesterday and saw something on the news (don’t ask me what, I forget that too!).

Still, something must have been in the air because I decided to make a special tea for my husband and I last night including fizz and a rather romantic looking desert (if I do say so myself). I was rather proud of the finished pud and thought I would share it….


The following recipe makes 6:

200g full fat cream cheese
75g caster sugar
2 large egg yolks
200g raspberries (fresh or frozen – I have used both in the past and either work)
125ml double cream
6 tbsp. of good quality raspberry preserves

Once you have your ingredients together, you will need to:

1. Mix the cream cheese, sugar and egg yolks together until smooth
2. Heat the raspberries on a slow heat until they are broken down
3. Add the raspberries into the cream cheese mixture
4. Whip the cream until it has formed soft peaks and then mix into the cream cheese mixture
5. Pour into serving dishes (about the size of a teacup)
6. In total, the mousse will take 4 hours to set. After a couple of hours, however, you can add the topping (step 7)
7. Warm the raspberry preserve in a pan until runny. Pour over the mouse. Leave to set for at least 10 minutes.

The mousse can be served with shortcake biscuits.


p.s. This post is linking in with Weekend Cooking with Beth Fish Reads, a weekly anything related to food meme.