TOASTED HOT CROSS PUDDING, BERRIES, VANILLA CREAM
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.