Boozy Hot Cross Bun & Fig Pudding

April 10, 2020

Boozy Hot Cross Bun & Fig Pudding

Happy Easter from everyone at EightPm 
  • 8 hot cross buns
  • 500ml (2 cups) cream
  • 250ml (1 cup) milk
  • 80ml (1/3 cup) caster sugar
  • 5 eggs
  • 100 g figs cut up
  • 5 T Grand Marnier
  • 10 ml grated orange rind
  • 3 ml ground cinnamon
  • 2.5 ml nutmeg
  • 2.5 ml cloves
  • 80-100g chocolate, roughly chopped.

Method

  1. In a mixing bowl, add cream, milk, sugar, eggs, 4T of the Grand Marnier, orange rind and spice. Whisk to combine making sure the sugar has dissolved.
  2. Half each hot cross bun, and then arrange the bottom halves inside a medium-size buttered deep baking dish. They should fit snugly, so cut them to size if needed.
  3. Pour the custard mixture over the bun bottoms, so that they are just covered with the mixture, then sprinkle with half of the chopped chocolate and half the figs.
  4. Arrange the top halves of the buns on top of the bottom layer, pressing down gently.
  5. Pour the rest of the custard mixture over the buns
  6. Sprinkle with the rest of the chocolate and figs.
  7. Let the pudding soak for 30-60 minutes, then bake in a pre-heated oven at 160 C for 55-60 minutes. The top should be golden brown, and the middle should still have a slight wobble to it.
  8. Remove from the oven and drizzle over the last tablespoon of Grand Marnier.
  9. Leave to cool for about 15 minutes before serving. Serve warm or at room temperature with a bit of Grand Marnier to sip on.

Recipe from https://whiskyoftheweek.co.uk/





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