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CHEF MYNHARDT JOUBERT’S EASTER RECIPE: HOT CROSS BUN BREAD & BUTTER PUDDING

Posted by Lorenzo Samuels on 02 April 2019 6:55 PM CAT
Lorenzo Samuels photo

With Easter weekend just around the corner, it’s only fitting that we share Chef Mynardt Joubert’s decadent hot cross bun bread & butter pudding recipe – a great way to wind down Easter lunch. Below follows the step-by-step guide to create his decadent hot cross bun bread & butter pudding.

White Chocolate and Hot Cross Bun Bread & Butter Pudding

Everything about this dish just shouts Easter! Hot cross buns and chocolate all mixed up in a wonderful hot sticky combination. This recipe creates a silky custard that lines the bottom of the dish.

Serve this dish with homemade ice cream or custard and flavour with a shot of brandy for extra decadence.

Prep time:  20 min

Baking time: 45 min

Oven: 180 degrees Celsius

Ingredients

12 Hot cross buns

500 ml Cream

250 ml Full cream milk

1 Tablespoon vanilla extract or 2 vanilla pods

300g White chocolate

5 Egg yolks

2 Whole eggs

150 g Castor sugar

Method

Slice and generously butter 12 fresh hot cross buns. Cut them through lengthways and arrange in a buttered baking tray.

Combine and heat 500 ml of cream and 250 ml of milk together.

Add 1 tablespoon of vanilla extract or two scraped vanilla pods, if available. As soon as the liquid is warm add 300 g of white chocolate and stir until everything has melted together.

Be careful not to cook.

Whisk together 5 egg yolks and 2 whole eggs with 150 g of castor sugar and slowly pour over the warm cream mixture until all is blended.

Pour mixture over hot cross buns and let it soak for 15 min.

Bake for 30 to 45 minutes at 180 degrees Celsius or until set.

There are 2 comments

Comments

 

This is great! Can't wait to try it out.

Do you know if there is a low carb/ banting recipe for hot cross buns?

Clementene Milton photo
Clementene Milton

2 months ago

Here is something!

170g of Protein Muffin Mix (half a bag)

1 cup (90g) of shredded coconut

1/4 (40g) cup sultanas

1/4 (40g) cup currants

Pinch bicarb

2 eggs

1/2 cup water

2 tsp cinnamon

2 tsp mixed spice

Optional - 1 Tbsp sweetener of choice

Ingredients for Crosses (Optional)

12 large white chocolate buttons (chopped in 1/2) 2 per bun (20g)

Preparation

1Preheat your oven to 180 degrees celsius.

2Spray a silicon muffin tray with oil, or line with muffin wrappers - ready for 6 hot cross buns.

Method

1Combine the Protein Muffin Mix, coconut, sultanas, currents, and bicarb in a large bowl (NOT cinnamon / mixed spice)

2In a small bowl whisk together eggs and water

3Pour the egg mixture into the dry mix and gently stir to combine.

4Sprinkle cinnamon and mixed spice on top of mix and fold through 3 times (this creates a swirl effect)

5Portion the mixture into the 6 muffin tins.

6Using a spatula, potato masher or anything you can find – mark each hot cross bun with a large X indent.

7Place in oven and bake for 15 minutes.

The Crosses

1When the timer goes off for the hot cross buns, carefully insert the large white chocolate buttons into the buns to make 2 crosses. (2 buttons per bun)

2Bake for another 5-10 minutes until the chocolate is slightly golden.

3Remove from oven and tins, cool on a baking rack.

4You may need to run a butter knife around the edges whilst warm so they don’t stick to tin.

Storage

1Please store your Low Carb Hot Cross Buns in fridge for 5 days or freezer for 6 months.

2Hot Cross Buns are best enjoyed warm with butter 🙂

Lorenzo Samuels photo
Lorenzo Samuels

2 months ago

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