EASTER EGG BREAD AND BUTTER PUDDING

An eternal favourite with lots of variations which you’ll find throughout my book. Cook it as you like it, that is what cooking is all about!

Ingredients: (Serves 4)

8 Rounds of bread and butter OR 4-6 Hot Cross Buns
1 Easter egg and its filling- caramel ones are best!
300ml. Cream
2 large eggs
4tbs Amorretto or your favourite liqueur- optional
50g. Flaked Alomonds- optional
30g. Demerara sugar

Method:

• Butter a shallow, 1.5 litre ovenproof dish.
• Smash the Easter egg and break up the caramel bar filling.
• Cut the hot cross buns into 3 layers and butter or just butter the bread,cutting each slice in half Arrange a single layer of bread in the dish and sprinkle over half the chocolate and then put another layer of bread in the dish, cover with the remaining chocolate.
• Beat together the cream and the eggs with the liqueur if using one and pour it over the bread. The pudding is always better if it is left it to stand for 30 minutes before cooking.
• Sprinkle over the flaked almonds and demerara sugar, this give a crunch to the top, and cook.
• Cook in the AGA on the grid shelf on the floor of the roasting oven for 15-20 minutes
• Or cook in an Electric fan oven 170°c for 20-25 minutes