Cinnamon Crunch Apple Hot Cross Bun Pudding
Serves: 8-10
Ingredients
- 400ml milk
- 300ml thickened cream
- 1 tsp cinnamon
- 2 tsp vanilla
- ¾ cup brown sugar
- 3 eggs, room temperature, whisked
- 6 hot cross buns, roughly torn
Apples
- 4-5 Granny Smith apples, sliced into 1cm wedges
- ½ tsp cinnamon
- 2 tbsp butter
- 2 tbsp brown sugar
Cinnamon Crunch
- ½ cup brown sugar
- 1 tbsp cinnamon
To serve
- Ice cream
- Toasted walnuts
Method
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Preheat oven to 180C. Grease and line a 22cm cake tin.
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To cook the apples: add all the ingredients into a saucepan over low-medium heat. Cook, stirring, for 10 minutes, until apples are tender. Set aside.
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In a small saucepan add the milk, cream, salt, cinnamon, vanilla and brown sugar. Mix for 1-2 minutes, until sugar dissolves.
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Remove from the heat and allow mixture to cool slightly. Whisk in the eggs.
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Layer the cake tin with half of the chopped hot cross buns, layer with half of the stewed apples. Then do another layer of each.
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Pour over the milk and cream mixture. Press down with a spatula to ensure the liquid soaks the hot cross buns well. Allow pudding to rest for 10 minutes.
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To make the Cinnamon Crunch, toss the sugar and cinnamon together in a bowl and sprinkle over the top of the pudding.
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Bake in the oven for 40-45 minutes, until top is golden and the middle is set.
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Serve with a scoop of ice cream and some toasted walnuts.
