I wasn’t planning to write a blog post today but I whipped up this easy Hot Cross Bun pudding this morning and it was so good I thought I just had to share especially at this time of year when most houses have a pack or two lying about.

This recipe is made using your slow cooker and it’s so simple to prepare (10 minutes max) and then you leave it untouched in the slow cooker for 2.5 hours. And voila you have a gorgeous, warm pudding to serve after your Easter Sunday roast…or your midday snack today like me.

You will need:

250ml of semi skimmed milk
100ml of double cream
3 eggs
4 Hot Cross Buns – sliced vertically each into 4/5 slices & buttered on one side
4 tsp of dark brown soft sugar
1 tsp of vanilla paste
1/2 tsp of nutmeg

Arrange your hot cross buns slices in your slow cooker. Depending on what size/shape you have you made need to layer them creatively 😉 Now in a jug beat together your eggs, milk, cream, nutmeg and vanilla – ( this is your custard ) and pour over your hot cross bun slices. Sprinkle over your brown sugar, some should go into the custard and some can stay on top of the hot cross buns.

Now place a tea towel under your slow cooker lid – I secure mine around the handle with a bobble and cook on high for 2.5 hours. At this point remove the lid and use a skewer or knife to check it’s thoroughly cooked – it should be moist but the knife should come away cleanly.

You could serve this with cream but it’s perfect just on its own.