Marmalade hot cross bun puddingPosted: April 12, 2012
You know those celebrity chef Q&A’s you always see where it says, “What can always be found in you fridge?”… Or “what ingredient could you not live without?”
They often lead me to think about what I would say if it were me being asked the questions. Hmmm…. I definitely always have hummus in the fridge. Always. And fresh fruit of some kind- which indelibly becomes part of breakfast every day.
There’s something else though, that’s sneakily crept into my breakfast territory lately. Chaloner Seville orange marmalade.
As I mentioned in an earlier post, I was given a jar a few weeks ago and since then have been enjoying it on crispy pecan rye toast. One of the the reasons I love it so much is that it’s not too sweet. It’s got a slight bitterness with hints of tangy tartness, mingled with natural fruit sugars of orange. The product, I discovered, is made right on my doorstep- in Stellenbosch. And like all things trendy these days, is made in a rather artisanal style, hand-crafted by the Chaloner family with no added preservatives or sugar .
Seville oranges are known for producing high quality fruit so of course that elevated my expectations from the moment my eyes met the label. It’s so good that I felt I needed to showcase it in a better way than just on toast. It was deserving of something better, if you know what I mean?
Having been Easter recently, I grabbed a few hot cross buns and whipped up a hot cross bun, marmalade bread and butter pudding. Sheesh, what a mouthful that was! (Excuse the pun).
I wouldn’t be lying if I said I actually ate it for breakfast. Pudding for breakfast? You bet!
Hot cross bun, marmalade, bread and butter pudding
4 hot cross buns- halved
bottle of Chaloner marmalade
1 ½ cups milk
2 Tbs sugar
5 ml vanilla essence
What to do:
Preheat oven to 180°C and grease and large oven-proof dish.
Smear a layer of the marmalade on the bottom of the baking dish.
Butter both sides of each bun and place firmly and snugly into the dish, ensuring that there are no open spaces. Smear another layer of marmalade on top of the buns.
Cream the eggs and sugar and stir in the milk and vanilla essence. Pour the custard over the buns until it covers them and
They begin to soak up the liquid.
Bake in the oven for 35-30mins until golden and brown.