OVERVIEW
This is the fresh, vibrant, zesty lovechild of two traditional British favourites: bread and butter pudding and hot cross buns. By swapping out the usual stale bread for Easter buns, you get a rich, aromatic flavour, as well as a variety of textures. Topped off with clotted cream, this is the most delicious way to finish an Easter feast.
PREPARE THE PUDDING
Brush melted butter over the surface of a small Cast Iron Skillet.
Halve the hot cross buns and spread butter and marmalade onto each half.
Make the custard by mixing together the egg yolks, sugar, whole milk, orange zest and lemon zest.
Place a layer of hot cross buns into your baking dish, then pur over half of your custard mix. Repeat the process, finishing with a layer of hot cross bun tops arranged in an attractive pattern.
Pour over the remaining custard mix and leave in the fridge until ready to bake.
SET UP YOUR EGG
Set up for indirect cooking, with the ConvEGGtor in a legs-down position, topped with the Stainless Steel Grid and a Baking Stone. The target temperature is 200˚C.
Place the dish onto the Baking Stone and cook for 35 minutes.
Remove once the custard has set and the pudding is firm to touch.
Serve with clotted cream or custard for the perfect Easter Sunday pud.
