Neven Maguire's Belgian Chocolate & Orange Hot Cross Bun Pudding
Neven Maguire
Neven Maguire
Recipe - Beacon Court
Neven Maguire's Belgian Chocolate & Orange Hot Cross Bun Pudding
Prep Time10 Minutes
Servings6
Cook Time30 Minutes
Ingredients
6 Simply Better Irish All Butter Belgian Dark Chocolate & Orange Hot Cross Buns
4 Simply Better Free Range Corn Fed Large Eggs
4 Tbsp. Simply Better Handmade Seville Orange Marmalade
2 Tbsp. Simply Better Spanish Orange Blossom Honey
300ml Simply Better Organic Irish Jersey Milk
150ml Cream
Finely Grated Rind & Juice of 1 Lemon
1 Vanilla Pod, split and seeds scraped out or 2 Tsp Vanilla Extract
75g Butter, softened, extra for greasing
75g Sultanas
Good Pinch of Freshly Grated Nutmeg
Icing Sugar, to dust
Directions
INGREDIENTS
- 6 Simply Better Irish All Butter Belgian Dark Chocolate & Orange Hot Cross Buns
- 4 Simply Better Free Range Corn Fed Large Eggs
- 4 Tbsp. Simply Better Handmade Seville Orange Marmalade
- 2 Tbsp. Simply Better Spanish Orange Blossom Honey
- 300ml Simply Better Organic Irish Jersey Milk
- 150ml Cream
- Finely Grated Rind & Juice of 1 Lemon
- 1 Vanilla Pod, split and seeds scraped out or 2 Tsp Vanilla Extract
- 75g Butter, softened, extra for greasing
- 75g Sultanas
- Good Pinch of Freshly Grated Nutmeg
- Icing Sugar, to dust
METHOD
- Preheat the oven to 180°C (350°F/ Gas Mark 4). Lightly butter an ovenproof dish that’s about 25cm x 16cm (10in x 6in) and 2.5cm (1in) deep.
- Mix together the eggs, lemon rind and juice, vanilla seeds or extract and honey in a small bowl beating lightly to combine. Add the jersey milk and cream and whisk together.
- Slice the hot cross buns in half and spread over the softened butter. Scatter half of the sultanas on the base of the buttered dish and arrange a layer of the hot cross buns on top. Pour over the egg mixture, pressing the hot cross buns down gently, then sprinkle the remaining sultanas and grated nutmeg on top.
- Place the dish into a roasting tin and fill with warm water until it comes three-quarters of the way up the dish. Bake for 25-30 minutes, until just set.
- Meanwhile, heat the marmalade in a small pan. Brush the top of the cooked pudding with the marmalade and dust lightly with icing sugar.
10 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Dunnes Stores Simply Better Irish Made Belgian Dark Chocolate & Orange Hot Cross Buns 360g
€3.39€9.42/kg
Dunnes Stores Simply Better 6 Irish Free Range Corn Fed Large Eggs
€2.39€0.40 each
Dunnes Stores Simply Better Handmade Seville Orange Marmalade 280g
€2.75€9.82/kg
Not Available
Dunnes Stores Simply Better Organic Irish Jersey Whole Milk 1 Ltr
€1.99€1.99/l
Dunnes Stores Fresh Cream 250ml
€1.39€5.56/l
Dunnes Stores Lemon
€0.49
Goodall's of Ireland Two Vanilla Pods 3.5g
€6.99€2.33/g
Dunnes Stores My Family Favourites Irish Creamery Butter 227g
€1.85€8.15/kg
Dunnes Stores My Family Favourites Sultanas 375g
€1.39€3.71/kg
Schwartz Ground Nutmeg 32g
€3.05€0.10/g
Dunnes Stores Baking at Home Icing Sugar 500g
€1.00€2.00/kg
Recipe
INGREDIENTS
- 6 Simply Better Irish All Butter Belgian Dark Chocolate & Orange Hot Cross Buns
- 4 Simply Better Free Range Corn Fed Large Eggs
- 4 Tbsp. Simply Better Handmade Seville Orange Marmalade
- 2 Tbsp. Simply Better Spanish Orange Blossom Honey
- 300ml Simply Better Organic Irish Jersey Milk
- 150ml Cream
- Finely Grated Rind & Juice of 1 Lemon
- 1 Vanilla Pod, split and seeds scraped out or 2 Tsp Vanilla Extract
- 75g Butter, softened, extra for greasing
- 75g Sultanas
- Good Pinch of Freshly Grated Nutmeg
- Icing Sugar, to dust
METHOD
- Preheat the oven to 180°C (350°F/ Gas Mark 4). Lightly butter an ovenproof dish that’s about 25cm x 16cm (10in x 6in) and 2.5cm (1in) deep.
- Mix together the eggs, lemon rind and juice, vanilla seeds or extract and honey in a small bowl beating lightly to combine. Add the jersey milk and cream and whisk together.
- Slice the hot cross buns in half and spread over the softened butter. Scatter half of the sultanas on the base of the buttered dish and arrange a layer of the hot cross buns on top. Pour over the egg mixture, pressing the hot cross buns down gently, then sprinkle the remaining sultanas and grated nutmeg on top.
- Place the dish into a roasting tin and fill with warm water until it comes three-quarters of the way up the dish. Bake for 25-30 minutes, until just set.
- Meanwhile, heat the marmalade in a small pan. Brush the top of the cooked pudding with the marmalade and dust lightly with icing sugar.