Post by Derek on Mar 23rd, 2021 at 9:09pm
Every year about this time I make a pudding with hot cross buns. This was todays. Used the 8” Lodge oven that is fast becoming my go to camp oven for desserts for just the two of us.
Ingredients
5 hot cross buns
Butter
Jam
3 eggs
1/3 cup sugar
600 ml milk
Sultanas
Nutmeg
Dollop cream to serve
Method
Slice the buns in three and butter and jam them. Cut in half and arrange in the camp oven. Beat the eggs, sugar and milk and pour over the buns. Sprinkle with extra sugar and nutmeg.
Bake at a medium/low heat (I used 3 heat beads under the camp oven and 8 on top) for 30 minutes.
Very enjoyable dessert
6A6E5C6A-9BE5-4D85-ABEA-2A6DFF25EA51.jpeg (395 KB | )
B425DC8E-7753-421D-90DB-104D267534FE.jpeg (479 KB | )
1E4B8A63-0880-4E6E-91D0-C50A3CB113DA.jpeg (455 KB | )
C901BA96-2F98-4B88-806E-2C73BE2A55FD.jpeg (466 KB | )
C6C45FC6-D023-4AEA-97DB-AFE3432C2A23.jpeg (393 KB | )
C12EB237-913C-4DC1-8C1B-94D1EAC29E91.jpeg (494 KB | )
Ingredients
5 hot cross buns
Butter
Jam
3 eggs
1/3 cup sugar
600 ml milk
Sultanas
Nutmeg
Dollop cream to serve
Method
Slice the buns in three and butter and jam them. Cut in half and arrange in the camp oven. Beat the eggs, sugar and milk and pour over the buns. Sprinkle with extra sugar and nutmeg.
Bake at a medium/low heat (I used 3 heat beads under the camp oven and 8 on top) for 30 minutes.
Very enjoyable dessert
6A6E5C6A-9BE5-4D85-ABEA-2A6DFF25EA51.jpeg (395 KB | )
B425DC8E-7753-421D-90DB-104D267534FE.jpeg (479 KB | )
1E4B8A63-0880-4E6E-91D0-C50A3CB113DA.jpeg (455 KB | )
C901BA96-2F98-4B88-806E-2C73BE2A55FD.jpeg (466 KB | )
C6C45FC6-D023-4AEA-97DB-AFE3432C2A23.jpeg (393 KB | )
C12EB237-913C-4DC1-8C1B-94D1EAC29E91.jpeg (494 KB | )