As the cold weather sets in there is nothing better than tucking into pudding dishes like a beloved malva pudding or some bread and butter pudding with custard.
Enjoy these classic puddings with a twist and if you have leftover hot cross buns, there is a perfect recipe for you below.
Hot cross buns pudding
- Hot Cross Buns
- Crushed chocolate
- Ultra-Mel Custard
- Brown sugar
Preparation time: 45 minutes
- Butter a large oven dish.
- Slice 8 hot cross buns open and butter each side
- Layer bun slices, butter side up, scatter with crushed chocolate and raisins
- Pour custard over, pushing the slices down to help them soak up the custard
- Mix brown sugar and cinnamon together, then sprinkle it over
- Top it with the diced butter, then pop it in the oven at 180°C for 30 minutes until golden brown and crispy
- Enjoy in a bowl or on a side plate.
Rooibos Malva pudding
- 2 large eggs
- 1 cup brown sugar
- 2 Tbs apricot jam
- 1 tsp vanilla extract
- 1 cup milk
- 1 cup of cake flour
- 1 tsp baking powder
- 1 tsp white vinegar
- 1 tsp bicarbonate of soda
- 1/2 cup water
- 4 Rooibos teabags
- 1/2 cup brown sugar
- 1 cup cream
- 4 Tbs butter
- 1 tsp vanilla extract
- Preheat oven to 180c.
- Whisk together eggs, sugar, jam and vanilla until pale, add milk.
- Sift together flour and baking powder, then fold into the wet ingredients.
- Mix vinegar and bicarb, then mix into the batter.
- Quickly transfer to a 1L baking dish, then bake for 30-40 mins until pudding is set (test with a skewer).
- In a pot, combine water, Rooibos tea bags, brown sugar, cream, butter and vanilla, then heat over low heat until sugar melts, then bring to the boil and simmer for 2 minutes.
- Pour sauce over the pudding as soon as it comes out of the oven.
This recipe was found on zolanene.com
Choc-Orange Bread and Butter Pudding
- 8 slices of brioche loaf
- 80 g (about 1/3 cup) Western Star Spreadable Original Soft
- 1/2 cup orange or blood orange marmalade
- 600 ml Western Star Thickened Cream, plus extra, to serve
- 4 eggs
- ½ cup brown sugar
- 2 teaspoons vanilla
- 100g dark or milk chocolate, chopped into chunks.
- Spread both sides of the brioche slices with the Spreadable, then spread only one side of each slice with the marmalade.
- Cut each slice in half and place overlapping, marmalade side up, into the base of a round 8-cup capacity baking dish
- Preheat oven to 160°C/145°C fan force. In a bowl whisk together the cream, eggs, brown sugar and vanilla then pour over the bread. Dot the chocolate chunks among the brioche slices, then stand for 10 minutes.
- Bake for 50-60 minutes or until the custard has just set. Serve warm with extra cream.
This recipe was found myfoodbook.com.au