Leamington and Warwick Living Mar - Apr 2022

CARAMEL &
GINGER HOT
CROSS BUN
BREAD &
BUTTER
PUDDING
Opies have taken the
everyday Easter favourite
- Hot Cross Buns - and
transformed them into a
delicious dessert with
caramel and ginger.
A decadent twist on
a classic pudding!
PREPARATION TIME: 20 minutes
COOKING TIME: 35 minutes
SERVES: 6
ALLERGENS: Dairy, Eggs, Gluten
INGREDIENTS
6 hot cross buns, sliced into 4
3 large eggs
300ml whipping cream
300ml milk
1 tsp vanilla extract
75g golden caster sugar
3 balls of Opies Stem Ginger with Syrup,
finely chopped, syrup reserved
3 tbsp Carnation caramel sauce
TO SERVE:
Fresh warm custard
Some of the leftover caramel sauce
METHOD
Take a large oven dish that
will fit 6 hot cross buns
comfortably and arrange
the sliced hot cross buns in
the dish.
In a large bowl whisk together the eggs,
whipping cream, milk, vanilla extract,
caster sugar and 2 tablespoons of the
reserved stem ginger syrup.
Pour the batter evenly over the hot cross
buns. Scatter over the finely chopped
stem ginger, cover and leave in the fridge
for a couple of hours to allow the hot
cross buns to absorb the mixture. You
could also leave it overnight. Pre-heat the
oven to 190°C / 170°C fan / gas 3.
Drizzle over half of the carnation caramel
sauce and cook in the oven for about
30-35 minutes, until the custard is set but
still retaining a slight wobble.
Leave to cool slightly before serving
with fresh custard and a little drizzle of
caramel sauce.
www.opiesfoods.com
@OpiesFoods
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