Thursday, 24 March 2011
It was such a gorgeous day today, that Todd and I decided to take full advantage of the sunshine, and take the bus into Chester city proper. I have a new cane which makes walking a lot easier for me, and so off we went.
Oh it felt so good to be out and about in the warm sunshine, breathing in fresh air and getting a bit of exercise after the long cold winter we have had.
All the buskers were out on the streets, playing guitars, singing and lending a definite celebratory feeling to the air! Everone seemed to be in a great mood. It was so nice! I just love Chester! I really missed it when we were living down South.
We did a fair bit of walking and then popped into M&S because I wanted to pick up some of their Hot Cross Buns. Homemade are nice of course . . . but the M&S ones are rather scrummy too! We are rather fond of them.
Imagine my delight at discovering that their luxury buns were on offer at two packs for £2! Result!! Yummo!
Of course I picked up two and tonight I made us a scrummy Bun and Butter Pudding with one of the packs. Adapted from a recipe in the April issue of Good Food Magazine, this one is a bit different than my usual Hot Cross Bun Bread and Butter Pudding . . . this one has crumbled golden marzipan sprinkled on top along with some chunky marmalade!
Ohhhh . . . there is nothing I love more than a tasty Bread and Butter Pudding, and when you make it with Hot Cross Buns . . . it is even tastier! (Just look at that scrummy little knob of Marzipan sitting on top there . . . ohh . . . it was just like a little bit of crunchy, gooey candy and went very scrummily with the texture of the pudding . . . sigh . . . )
*Bun and Butter Pudding*
A tasty version of Bread and Butter Pudding made using hot cross buns. I reckon teacakes would work very wel also. The recipe is also easily divided in half, although you may not need to use all of the custard mixture if you do, depending on how dry your buns are.
300ml of double cream (1 1/4 cup)
600ml of milk (2 1/2 cups)
4 free range eggs
100g of caster sugar (1/2 cup)
1 1/2 tsp of vanilla extract
8 hot cross buns
4 ounces golden marzipan, crumbled (about 1/2 cup)
3 TBS chunky marmalade, gently heated
icing sugar to dust
Preheat the oven to 170*C/3225*F/ gas mark 3. Place the cream and milk into a saucepan and heat gently over medium low heat until warm.
Whisk the eggs, sugar and vanilla together in a bowl. Slowly whisk in the cream mixture, a bit at a time.
Cut your buns in half and spread each half with some softened butter.Arrange in a large shallow baking dish. Spread the warmed marmalade over top. Crumble over the marzipan.
Poure the heated cream mixture slowly over top of the buns. Set aside to soak for 15 minutes, pressing them down every couple of minutes as the custard is absorbed and adding more of the cream mixture as it will take it, and as they soften.
Bake for 50 minutes until set. Remove from the oven and allow to stand for 10 minutes before serving. Dust lightly with icing sugar and serve while still warm.