Hot Cross Bread & Butter Pudding for Remoska Tria

Name: Hot Cross Bread & Butter Pudding for Remoska Tria
Yield: 6
Ingredients: 40g, butter; 5, hot cross buns, halved horizontally; 2, plums, pitted, each cut into eight; 40g, blueberries; 3, large eggs; 450ml, milk; 150ml, single cream; 40g, caster sugar; 1 tsp, vanilla extract; 2 tsp, grated lemon zest; a little, freshly ground nutmeg; crème fraiche or single cream, to serve

Serves : 6
Makes : 1
Difficulty level : Easy
Type : Dessert

Give this wonderful pudding a zesty, spicy Easter twist by using hot cross buns instead of ‘normal’ bread – it’s a cinch to make in the Remoska® Tria Electric Cooker.

Ingredients

40g butter
5 hot cross buns halved horizontally
2 plums pitted, each cut into eight
40g blueberries
3 large eggs
450ml milk
150ml single cream
40g caster sugar
1 tsp vanilla extract
2 tsp grated lemon zest
a little freshly ground nutmeg
crème fraiche or single cream to serve

Method

Use a knob of butter to grease the base of the Remoska pan. Spread the rest of the butter over the cut sides of the hot cross buns. Cut each diagonally in half, then arrange in the base of the Remoska, with some of them buttered sides up. Tuck in the sliced plums and sprinkle the blueberries on top.
Beat together the eggs, milk, single cream, caster sugar and vanilla extract. Allow a few minutes for the sugar to dissolve, then strain the mixture through a sieve over the hot cross buns. Sprinkle the surface with the lemon zest and nutmeg (if using). Leave to soak for about 30 minutes.
Add the Remoska lid with the window to the top of the pan, plug in and switch on. Cook the pudding for 30-35 minutes, until puffed up and golden brown.
Cool for a few minutes, then serve with crème fraiche or single cream.
Tips: Instead of hot cross buns, you could use sliced fruit bread or sliced brioche loaf, adding about 60g of raisins or sultanas. Panettone works brilliantly too.