Here’s a great way to use up any Hot Cross Buns over Easter, although in our house it’s usually a case of hiding some to make sure we have enough left to make these scrumptious Hot Cross Coconut Puddings!
Like the more traditional bread pudding these Hot Cross Coconut Puddings are also a good way to use up any left over bread or buns. But while bread pudding can be a bit stodgy the use of coconut milk gives these puddings a much lighter touch and the marmalade adds a glistening tanginess.
I do love custard, and if you’re trying to reduce your dairy intake using Coconut milk is a great option. I had no idea it would blend so well with the egg yolks, and make such a delightfully light and creamy custard. You can bake and serve it in one large oven-proof dish, but I prefer to make little individual puddings in ramekins, they are much easier to serve and also have the added benefit of keeping an eye on those portion sizes!
- 3 - 4 Hot Cross Buns (depending on the size and it doesn't matter if they are a bit stale)
- 1 tin of full fat Coconut milk
- 4 medium egg yolks
- 1 tsp corn flour
- 2 tbsp of honey or maple syrup.
- Vanilla essence
- Sprinkle of coconut flakes
- Grease the ramekins with a little butter or coconut oil.
- Split the buns, spread them with marmalade and cut each half in half again.
- Arrange the bun quarters in each bowl, don't worry if they poke out a bit, they'll get nicely toasted.
- In a large bowl blend the cornflour with only one of the egg yolks in to a smooth paste, and then beat in the rest of the eggs and the honey or maple syrup.
- Before you open the can, give the coconut milk a good shake, and when open, stir it thoroughly to make sure it is as smooth as possible.
- Gradually whisk in the coconut milk and add the vanilla essence,
- Ladle the coconut custard equally into each ramekin, to submerge the buns as much as possible.
- Sprinkle each pudding with coconut flakes. This should make around 6 puddings depending on the size of ramekins you use.
- Bake in a medium oven for20 minutes until golden brown and the custard is softly set.