Don't discard your hot cross buns! Turn them into a delicious hot cross bun bread and butter pudding!
Preheat Oven to 170c.
For the ice cream, place the pearl barley on a baking tray and toast in the oven until dark golden colour (around 10 minutes) It should release a strong, malty, caramel aroma.
Combine the toasted barley and milk in a medium heavy based saucepan and place over a medium heat. Bring to the boil, then remove from the heat and allow to cool. Leave the barley to infuse in the milk for 2 hours.
Strain barley through a fine sieve. Combine the infused milk with sugar in a pan and place on a medium heat, bring to boil until sugar dissolves.
Meanwhile, place the egg yolks in a bowl and whisk until smooth. Pour the milk over the egg mix slowly, whisking continuously to combine.
Return the mix back to saucepan and cook gently until the mixture starts to thicken (and reaches 76c – 80c) do not allow mixture to boil or get too hot, or it will scramble.
Remove from the heat and place in a bowl set over iced water, stirring continuously with a spatula to chill the custard. Churn in ice cream maker to manufacturers instructions and store in freezer until ready to serve.
For the pudding butter an ovenproof baking dish.
Slice the hot cross buns in half, and butter both sides of the bottom halves and then arrange in an oven proof dish.
Whisk together the remaining ingredients and slowly pour half the mixture over the bottom halves, ensuring everything is covered.
Butter the top halves of the buns, then place on top of the bottom halves. Brush with a bit more butter to make sure the tops don’t get too dark. Pour the rest of the custard over the buns and allow to soak for 1 hour, so that the custard soaks through the buns.
Bake for 45 minutes – 1 hour until golden brown. Serve with malted barley ice cream.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe was created by O’Connell’s Head Chef, Aaron Starling.
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