Hot Cross Bun Pudding

If you scroll down a bit, you might see some lovely, fresh, freshly glazed Hot Cross Buns. Aren't they beautiful? I'm not bragging, because Ryan made the buns AND took the picture. I just ate one. And was terribly supportive, of course. I was making the yoghurt cake.

Anyway, there's only so many sticky buns you can eat, before they start getting stale. I contemplated my options for a while, thinking about french toast, and bread and butter pudding. But in the end, PossumChops beat me too it. She blogged her pudding recipe here, without a photo.

I have followed her recipe, and it was good, but next time I need more buns or less custard. But I'm offering up a picture.

Hot Cross Buns & other sticky English things.

When we had a birthday afternoon tea at my aunt's house, there was always sticky bun. Sometimes iced, sometimes glazed, always with fruit. We would slice it thick with lots of butter and it was always very soft and squashy. Easter Hot Cross Buns are just a ceremonial variation on the theme. I think of afternoon tea and sticky bun as being very English - but I haven't found anything to support this theory - please correct me if I'm wrong. In any case, I'm going to enter it in Sam's 'Fish & Quips' event, and hope she's often enjoyed a bit of bun with a nice cup of afternoon tea.

We made Hot Cross Buns on Good Friday, not without some trepidation. They involve gelatine and yeast, both ingredients that make me nervous. They turned out really well, and we even managed to add the crosses and glaze with a minimum of fuss. We used the recipe from Donna Hay's Classics 2, except that we forgot to add all the sugar. They turned out really well anyway.
The only other thing to add is that they taste much, much better the day they are baked. They go stale very quick.

Hope you all had a great Easter!