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Nina Parker's hot cross bun Italian pudding recipe

Nina Parker's hot cross bun Italian pudding

Nina says: "This recipe is an Italian take on a quintessentially British bread and butter pudding. You can use fresh or stale hot cross buns for this decadent dessert, making it great for any leftovers on Easter Monday. The delicious frangipane filling, rich with almonds, is a total winner when combined with the textures of the classic Easter bun. This is one truly special pudding and it’s all in one tray, with minimal washing up! A win-win!"

See method
  • Serves 6
  • 15 mins to prepare and 45 mins to cook
  • 801 calories / serving

    Ingredients

    • 120g frozen or fresh raspberries
    • 180ml whole milk
    • ⅓ tsp ground cinnamon
    • ½ tsp vanilla extract
    • 4 Tesco Finest hot cross buns, sliced in half
    • 100ml double cream
    • icing sugar and mascarpone, to serve

    For the franginpane base

    • 230g unsalted butter, at room temperature, cut into cubes
    • 220g light brown soft sugar
    • 3 eggs, lightly beaten
    • 1 tbsp spelt or plain flour
    • 80g ground almonds
    • 1½ oranges, zested
    • 1 tsp almond extract
    • 2 tsp vanilla extract

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    Each serving contains

    Energy
    3335kJ 801.0kcal
    40%
    Fat
    52g
    high74%
    Saturates
    27g
    high137%
    Salt
    0.5g
    low9%
    Sugars
    50g
    high56%

    of the Reference intake

    Carbohydrate 68.1gProtein 12.7gFibre 4.6g

    Method

    1. Preheat the oven to gas 6, 200°C, fan 180°C.
    2. For the frangipane base, beat the butter in a food mixer until soft and fluffy; about 4 mins. Slowly add the sugar and beat until well combined; about 3 mins. Continue beating while slowly trickling in the beaten eggs, alternating with spoonfuls of ground almonds until fully incorporated. Stir in the flour, orange zest, a good pinch of salt, along with the almond and vanilla extracts.
    3. Pour the frangipane into a large baking dish (about 32 x 26cm) in an even layer, then scatter over the raspberries.
    4. Mix the milk, cinnamon and vanilla extract in a bowl, then dunk the bun halves into the milk, one at a time, for around 2-3 seconds. Arrange in the dish, cross-side up. Pour over the cream and bake for 40-45 mins until puffed up, golden and bubbling.
    5. Serve with a light dusting of icing sugar and a dollop of mascarpone on top.
        • As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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