Hot cross fun!
Woman’s Day Magazine NZ|April 18, 2022
Get clever with your hot cross buns this Easter
Kate Brown
Hot cross fun!

BLUEBERRY & LEMON EASTER PUDDING

SERVES 6 PREP 25 MINS + SOAKING COOK 1 HOUR 10 MINS

• 6 pack (450g) traditional fruit hot cross buns

•350g jar lemon curd

• 125g punnet blueberries

• 1/2 cup pure cream

• 3/4 cup milk

• 3 eggs

• 1/4 cup caster sugar

• 1 tsp vanilla bean paste

• extra blueberries, to decorate

• vanilla bean ice-cream, to serve

1 Preheat oven to 170°C. Grease and line base and sides of a large loaf pan (23.5 x 13cm top, 10 x 20cm base, 8cm tall). Place on an oven tray.

2 Cut each bun into 3 slices. Arrange the 6 bases into prepared loaf pan, top with 1/3 of the curd and 1/3 of the blueberries. Top with the 6 middle pieces of bun and spread with half the remaining curd and blueberries. Top with bun tops and dollop over remaining curd and scatter with blueberries.

3 In a large jug, whisk cream, milk, eggs, sugar and paste. Pour evenly over the bread mixture in pan. Set aside to soak 1 hour.

4 Bake 1 hour or until custard has set and top is golden. Set aside to cool for 45 mins to 1 hour.

5 Remove pudding from tin. Discard paper. Transfer to serving plate. Decorate with extra blueberries. Serve with ice-cream.

TIP

Pudding can be served warm or cold. Blueberries can be replaced with blackberries or raspberries.

هذه القصة مأخوذة من طبعة April 18, 2022 من Woman’s Day Magazine NZ.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة April 18, 2022 من Woman’s Day Magazine NZ.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

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