COOK | W ITH NEV EN M AGUIR E
REC IPE
Belgian Chocolate & Orange
Hot Cross Bun Pudding
Ingredients (Serves 6)
6 Simply Better Irish Made Belgian
Dark Chocolate & Orange Hot Cross Buns
4 Simply Better Free Range Corn Fed
Large Eggs
4 Tbsp Simply Better Handmade
Seville Orange Marmalade
100g Simply Better Spanish Orange
Blossom Honey
300ml Simply Better Organic Irish
Jersey Milk
150ml Cream
Finely Grated Rind & Juice of 1 Lemon
1 Vanilla Pod, split and seeds scraped
out or 2 Tsp Vanilla Extract
75g Butter, softened, extra for greasing
75g Sultanas
Good Pinch of Freshly Grated Nutmeg
Icing Sugar, to dust
Method
1. Preheat the oven to 180°C (350°F/ Gas Mark
4). Lightly butter an ovenproof dish that’s
about 25cm x 16cm (10in x 6in) and 2.5cm
(1in) deep.
2. Mix together the eggs, lemon rind and
juice, vanilla seeds or extract and honey
in a small bowl beating lightly to combine.
Add the jersey milk and cream and whisk
together.
3. Slice the hot cross buns in half and spread
over the softened butter. Scatter half of the
sultanas on the base of the buttered dish
and arrange a layer of the hot cross buns
on top. Pour over the egg mixture, pressing
the hot cross buns down gently, then
sprinkle the remaining sultanas and grated
nutmeg on top.
4. Place the dish into a roasting tin and
fill with warm water until it comes
three-quarters of the way up the dish.
Bake for 30-35 minutes, until just set.
5. Meanwhile, heat the marmalade in a small
pan. Brush the top of the cooked pudding
with the marmalade and dust lightly with
icing sugar before placing under the grill
for a couple of minutes to form a golden
glaze on top.
6. To serve, cut into slices while still warm
and arrange on warmed serving plates
with pouring cream or ice cream.
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