In keeping with our ArtisOn tradition of ensuring you are well fuelled – here’s a stomach busting recipe from our very own Vicky to enjoy over the bank holiday weekend!
Ingredients: (4-6 servings)
6-8 Hot cross buns
60g soft butter
250ml whole milk
250ml double cream
3 x eggs
3 egg yolks
75g soft brown sugar baking powder, or gluten-free
1tsp vanilla extract
1 x 250g jar of salted caramel sauce
a handful of toasted almonds & fresh raspberries
Steps:
1. Halve the HXBs & butter on the cut side, arrange X side up in a large dish (28cm), heat oven 170c
2. Heat milk & cream together until just below boiling point, take off heat.
3. Whisk together eggs, egg yolks, sugar, vanilla extract & a pinch of salt.
4. Very gradually (or you will scramble the eggs) add the hot cream to this mixture & pour over the HXBs, leave to soak for 1hr
5. Heat salted caramel sauce in a microwave, or over a pan of water, & pour over the pudding.
6. Top with toasted almonds & fresh raspberries
7. Serve with cream or ice cream
