Hot Cross Bun Bread & Butter Pudding
Easter is the perfect time to indulge in hot cross buns and bread pudding. This recipe combines the two, using Sourdough hot cross buns to make a delicious and decadent bread and butter pudding. The tangy flavour of the sourdough buns pairs perfectly with the sweetness of the raisins and cinnamon in the hot cross buns. This recipe is easy to make and is perfect for a festive Easter brunch or dessert.
Ingredients:
- 6-8 Sourdough hot cross buns, sliced in half
- 4 tablespoons unsalted butter, softened
- 4 large eggs
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1/3 cup raisins
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions:
- Preheat your oven to 175°C.
- Butter a 9×13 inch baking dish with 1 tablespoon of the softened butter.
- Spread the remaining 3 tablespoons of softened butter on the sliced sourdough hot cross buns.
- Arrange the buttered buns in the baking dish, overlapping slightly.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt.
- Pour the egg mixture evenly over the buns, making sure each piece is coated.
- Sprinkle the raisins over the top of the pudding.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the pudding is set.
- Let the pudding cool for a few minutes before serving. You can serve it warm or at room temperature, with whipped cream or vanilla ice cream, if desired.
Enjoy your delicious Sourdough hot cross bun bread and butter pudding!
Savoury Spread Week
To acknowledge the start of Lent and because we love our Savoury Spreads, we’re having a Savoury Spread Week to show off our delicious savoury range. From our Organic Artichoke spread to our Black Olive Spreads, we have a variety to choose from and love them paired with our toasted sourdough and a drizzle of our Mas Amadeo Olive Oil.
We’re giving one lucky winner the chance to get their hands on one jar of our artichoke spread.
How To Enter:
✓ Follow us on Instagram or Subscribe to our Newsletter if you do not have IG.
✓ Tag a friend in the comments and let us know what your favourite savoury spread is (Please email us if you do not have instagram).
✓ Like the photo
*COMPETITION CLOSED*
The Magic Behind Our Sourdough
Our loaves are handcrafted using the finest of stoneground flours from both Stoate & Sons and Shipton Mill.
It is really important to us that we use such high quality flour due to its high nutritional value, while ensuring that we provide our customers with the best quality bread that we can! It’s a combination of our flour plus the size of our loaves that makes them so different to most bakery products.
Our White Country ‘True Loaf’ is made with 100% stoneground flour, giving it a complex flavour profile with a much higher nutritional value; stoneground flour is a high gluten flour, meaning it has a much higher protein and fibre content. It is also 750g, which makes it about 1.5x to 2x larger than the average store-bought loaf of bread of 400g.
Why is stoneground white flour better than regular flour?
Stoneground White Flour has been slowly ground between two millstones then sieved to remove any of the larger bran pieces.
This particular grinding process also leaves the wheatgerm more intact than the grinding process with regular flour, which is usually ground between rollers and crushes out more of the grains.
These larger bran components cause stoneground flour to have a coarser texture but a much deeper flavour than regular flour, whilst having additional nutritional benefits. The bran and germ retain much more of their natural, original proportions, and additionally, as the stones grind slowly, the bran is not exposed to extreme temperatures; too much heat would cause many of the vitamins to be destroyed.
Stoate & Sons:
Stoate & Sons are based in Dorset and remains a family run operation by fifth-generation millers. The mill was established in 1832 and has continued to produce stoneground flour for both bakery and domestic trade throughout. Their flour is produced using French Burr millstones, driven by a 19th Century iron waterwheel powered by the river Sturkel.
The continued growth in popularity of artisanal breads produced by traditional methods has enabled Stoate & Sons to continue running into its third century.
Shipton Mill:
Based in Tetbury, Gloucestershire, the ruins of Shipton Mill were discovered in 1981, overlooking the River Avon. The mill and all the original machinery were restored, resulting in the flour also being ground with the traditional French Burr millstones. Both the mill and the river at Shipton Mill are home to a diverse ecosystem and they are now working on generating their own electricity.
Both Shipton Mill and Stoate & Sons use traditional machinery that remind us how even today, these ancient methods produce better quality, artisan bread that is more nutritious.
The Size Of Our Loaves:
Not only is our bread made with some of the finest quality flour available, but our loaves are about a third bigger than the standard size. They are made fresh daily and then delivered to YOU across London, with storage tips, recipes and much more included in each subscription!
Fruit & Spice ‘Winter Wonderbread’
We’ve been working on something pretty special for the Christmas season, which we hope you’ll love as much as we do.
Our new ‘Winter Wonderbread’ is one of our most unique sourdough loaves, inspired by the traditional German Christmas ‘Stollen’ recipe; made with dried fruits & a subtle blend of festive spices, including cardamom, star anise & vanilla, our Wonderbread is a bit of a showstopper.
Cosy up & get toasty this Winter with our Wonderbread, enjoyed plain or toasted with a bit of butter, this festive treat is really pretty wonderful.
Weight: 675g
Ingredients:
- Stoneground White flour
- Wholewheat flour
- Almond flour
- Pumpkin purée
- Malt
- Raisins
- Apricots
- Cinnamon
- Cardamon
- Star anise
- Nutmeg
- Vanilla
- Coffee
- Rum
- Salt
Good In Spread
This week we’re all about spreading the loaf, so we’re eager to see your Good In Spread creations.
Everyone loves their toast a different way; at Good in Bread, Jess prefers savoury over sweet, always opting for marmite, whereas Emily stays loyal to salted butter and honey.
Which one are you?
To spread the loaf, we’re encouraging you to DM or email us with your favourite spreads, and in return we’ll send you a free spread of your choice from our selection!
Please note that spreads will only be sent with an accompanying bread purchase (subscriptions are included in this).
*olive oil not included.
