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Hot Cross Bun and Poached Pear Pudding Recipe
Indulgent dessert combining hot cross buns with poached pears, a heavenly treat.
Recipe Ingredients
For Poached Pears:
- 1 cup (250ml) TOPS at SPAR Olive Brook Everyday Chenin Blanc or any white wine of choice
- ½ cup (125ml) water
- Juice from 2 SPAR Freshline lemons
- 1 cup (250ml) SPAR mixed berry juice
- 1 tbsp vanilla essence
- 90g SPAR castor sugar
- 6 SPAR Freshline pears, peeled and cored
For the Bread-and-Butter Pudding:
- 12 SPAR freshline hot cross buns (any flavour)
- 100g SPAR butter, softened
- 6 large SPAR eggs
- 150g SPAR castor sugar
- 2 tsp vanilla essence
- 1 tsp ground cinnamon
- A pinch of salt
- 2 cups (500ml) fresh cream
- 2 cups (500ml) milk
Recipe Method
- Begin with poaching the pears. In a medium pot, combine wine, water, lemon juice, berry juice, vanilla essence, and sugar. Bring to a boil, then simmer for 1 minute before adding the pears. Poach the pears for about 15 minutes or until tender, then set them aside.
- For the pudding, preheat your oven to 180°C. Butter a large baking dish.
- Slice the hot cross buns in half and spread each half with butter. Reassemble the buns and arrange them in the prepared dish, interspersing with the poached pears.
- In a bowl, whisk together eggs, sugar, vanilla essence, cinnamon, salt, cream, and milk. Pour this mixture over the buns.
- Bake for 45 - 50 minutes until set. Serve warm with vanilla ice cream or double-thick cream.
Hints & Tips
The leftover poaching syrup can be stored in a sterilized jar in the fridge for up to 5 days and used as a cordial mixed with sparkling water.
To serve:
- Vanilla ice cream or double-thick cream
Shop for all the ingredients for this Hot Cross Bun and Poached Pear Pudding Recipe at SPAR2U today.