Got left over hot cross buns over Easter? Try this simple and easy recipe to create bun & butter puddings.
The hot cross buns soak up all the Matcha custard egg mixture and when baked, form a pudding that is spongy and light. We haven't added any additional sugar into this recipe because hot cross buns are already a little sweet and spiced up with things like cinnamon. The addition of Matcha works well to balance out the sweetness of the hot cross buns too!
Our recipe makes for 2 servings in 2 ramekins. You can always double this recipe and bake it in a larger baking dish. We've also used gluten free hot cross buns and the recipe turned out delicious.
Ingredients:
- 2 hot cross buns
- 2 eggs
- 2 teaspoon Ceremonial Grade Matcha
- 1 cup (230mL) of warm milk, half to dissolve the Matcha
- 2 Tablespoon thickened cream
- 1.5 Tablespoon melted butter
- Optional: top it off with blueberries or chocolate chips before baking.
How to:
- Slice each hot cross bun into 1 cm thick slices, ~6 slices each hot cross bun.
- Whisk half the warm milk and Matcha Powder together until there are no clumps and it is well dissolved. Note: sifting the matcha powder will help prevent clumps.
- In a seperate bowl, beat the eggs until they are fluffy.
- Pour in the Matcha milk, remaining milk and cream into the egg mixture and whisk until well dissolved.
- Grease your 2 ramekins with melted butter.
- Soak the hot cross buns in the egg mixture for a minute or until they have absorbed the egg mixture well.
- Assemble the slices of hot cross buns into the ramekins. We lined our slices long ways to create a little swirl pattern, but you can place the soaked bun slices however you like.
- Pour any remaining melted butter on top over the puddings and also pour in any remaining egg mixture.
- Top if off with berries or chocolate chips if you wish :)
- Bake at 180 degree Celsius for 30 minutes.
- Enjoy them while they are still slightly warm!