Recipe Hot cross bun puddings with apples : Easy, Special and Delicious

Recipe Hot cross bun puddings with apples : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Hot cross bun puddings with apples. This Recipe Hot cross bun puddings with apples : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Hot cross bun puddings with apples was necessary 20m, cook 35m and serving 6. Attention: allergies . Without having to wait long, let's just check the Recipe Hot cross bun puddings with apples

These warm hot cross bun puddings are filled with baked apples and served with toffee sauce.

Hot cross bun puddings with apples


9 Ingredients












  • 6 Coles Finest Brioche Hot Cross Buns*, cut horizontally into 4 slices










  • 2 Royal Gala apples, peeled, cored, sliced crossways into 5mm-thick rings










  • 2 cups (500ml) thickened cream










  • 1 cup (250ml) full-cream milk










  • 4 large Coles Australian Free Range Eggs










  • 2/3 cup (150g) caster sugar










  • 1 1/2 tsp pure vanilla extract










  • Caster sugar, extra, to sprinkle










  • Toffee sauce (recipe follows), to serve (optional)









  • Select all ingredients










4 Method Steps








  • Step 1


    Preheat oven to 175°C (155°C fan-forced). Divide the bun slices between 2 baking trays. Cook, turning once halfway through cooking, for 8-10 mins or until bun slices are dry but not brown. Divide bun bases among six 11cm-wide, 4.5cm-high, 1 1/4-cup (310ml) capacity ramekins. Top each with an apple slice and another bun slice. Continue layering with remaining apple and bun slices, finishing with bun tops, cross-side up.







  • Step 2


    In a large bowl, whisk the cream, milk, eggs, 2/3 cup (150g) caster sugar and vanilla. Pour 2/3 cup (160ml) of the cream mixture into each ramekin. Place in the fridge, occasionally pressing bread and apples into cream mixture, for 1 hour or until bread is saturated.







  • Step 3


    Brush remaining cream mixture over bun tops and sprinkle with extra caster sugar. Bake for 25 mins or until golden and puffed around edges. Set aside for 10 mins to cool (custard will thicken as it cools).







  • Step 4


    Serve puddings warm with toffee sauce, if desired.



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