The Gold Coast Bulletin - Gold Coast Eye - - EYE | FOOD - Alas­tair McLeod is the chefowner of Al’FreshCo, al­

Serves: 8


150g un­salted but­ter 500g hot cross buns cut into 2cm cubes 250ml milk 3 eggs 230g sugar + 1 tbsp 3 tsp vanilla paste 300ml pure cream, ice cream, to serve 1 pun­net rasp­ber­ries 1 pun­net straw­ber­ries, hulled and halved 1 pun­net blue­ber­ries 1 pun­net kiwi berries, halved Berry coulis, to serve


Pre­heat oven to 160C. Line a loaf tin with grease­proof pa­per and set aside. Melt 100g of the but­ter in a large fry pan and fry the hot cross bun cubes in batches un­til golden. Set aside in a large bowl. Next, com­bine milk, eggs, 75g of the sugar and 1 tsp of the vanilla paste in a bowl and whisk un­til com­bined. Pour over the hot cross buns and leave for 10 min­utes to soak up the liq­uid. Place into ter­rine mould and bake for 15 min­utes. Re­move from oven and sprin­kle with the ta­ble­spoon of sugar then re­turn to oven for a fur­ther 10 min­utes and un­til nicely golden. Re­move from oven, al­low to cool then re­frig­er­ate for at least 2 hours. Turn out of mould and cut into 8 thick slices. Melt the re­main­ing but­ter in a fry pan with 35g of the sugar and fry the hot cross bun slices for 1 minute on each side. Mean­while, whisk the cream to soft peak with the re­main­ing sugar and vanilla. To serve, place pud­ding on a plate with the cream, berries and coulis.

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