Wednesday, 15 April 2009

101 Things to do with a Stale Hot Cross Bun

You must forgive the somewhat grandiose title of this post, gentle reader, as really I am only giving you an idea for one thing to do with stale hot cross buns, but I know that you are all women of considerable ingenuity and imagination so I hope I get some suggestions for the other 100 things you can do with a stale bun after Good Friday!
For my own part I give you Hot Cross Bun Pudding. This is a recipe I've adapted from my Elizabeth Craig Cookery Illustrated, a 1930s tome which can be picked up quite easily for less than a fiver. For those interested in what the average Joe(anne) ate way back when you can't go far wrong than to read this book, and the illustrations feature lovely deco tea trays and table settings, all in all, a jolly nice buy. Anyway, on with the grub. Here's the recipe, and I apologise for my crummy photography.

Hot Cross Bun Pudding
4-6 hot cross buns (stale), quartered and buttered generously
1 pint milk
1/2 pint single cream
grated rind of an orange
2 oz sugar
3 eggs, well beaten

Butter a large casserole or pie dish. Place quartered, butter buns in dish so that they overlap with each other ever so slightly. Sprinkle each layer with a little of the sugar until you use up the 2 oz. Mix the milk with the cream and then add the beaten eggs, and mix well. Pour on top of the buttered, sugared buns and leave for at least 15 minutes until the mixtures has been absorbed. Bake in a low oven (in a bain marie if inclined) until the custard is set, this will take between 40 and 60 minutes. If it looks palid when you take it from the oven, sprinkle a little sugar on the top and put under a hot grill for a few minutes until browned. Serve with clotted cream (I mean it)!

Oh, here are a few Hot Cross Bun facts, with which you may astound your friends and family!
  • Before the Reformation many baked goods carried the sign of the cross. Hot Cross Buns are the sole culinary survivors of this ancient tradition.
  • Many country women would bake buns and bread on Good Friday because they believed their baking would contain miraculous powers of healing. They would hang them in the rafters of their kitchens and give to those who were ailing.
  • In 1987 I won a Hot Cross Bun eating competition, downing 8 in 15 minutes. ( This last one is a fib, but I had you going for a minute)!
Well, if you do use up your stale holy day buns in this way, please let me know if you enjoyed the pudding. Anon, fellow huswives, anon!


Niki said...

perfect timing...6 hot cross buns, homemade, no less...I'll be giving this a try tomorrow....need to get to the shop for cream to make it today when I'm out ~ thanks for the recipe :)

Zillah said...

OK, here's No. 2:

Cut HCB in half, toast both sides, thereby alleviating some of the stale. Slather so thoroughly in butter that the rest of the staleness is forgotten. Wolf down with a nice cup of tea.


Islandsparrow said...

leftover hot cross buns??

There is such a thing?

Sounds like a lovely bread pudding.

Dulce Domum said...

Hi Niki
If you get around to making it, let me know if you like it!

Hi Zillah
Sometimes the simple ways with food are the best. Anything is good slathered with butter. Anything.

Hi Kathie
Well, poor old DH had a virus over the Easter weekend and wasn't up to his usual bun eating marathon. He's better now and enjoyed the pudding!

Gumbo Lily said...

I've got some buns left over (although not hot-crossed) and I will sure be making bread pudding tonight for desert. I just love it.


Dulce Domum said...

Hi Jody
I too have a passion for bread and butter pudding. The old ones ar the best, eh?

Gumbo Lily said...


I made your pudding (with my plain bread) but added the orange rind and a little fresh ground nutmeg. Scrumptious!


Dulce Domum said...

Hi Jody
I'm really chuffed that you enjoyed it!