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Liz Rhodes: Liz Rhodes Easter Recipes

25/03/2010

Liz Rhodes Easter Recipes

BBC Radio Cambridgeshire - Liz Rhodes, Liz Rhodes Easter Recipes

Hot Cross Bun and Butter Pudding with Apricot Glaze

4-6 Hot Cross Buns (White or Brown)
3oz Butter (approx)
300ml (10floz) Double Cream
300ml (10floz) Milk
1 Vanilla Pod
8 Egg Yolks
75g  (3oz) Sugar
Apricot Jam to Glaze
2-3 Pint casserole or pie dish

Method

Cut into finger thick slices and butter.
Place into buttered dish.
Heat together double cream, milk and vanilla pod (split length ways and scraped to release seeds).
Meanwhile mix egg yolks and sugar in a bowl.
After milk and cream have headed and infused for approx 15 minutes remove vanilla pod and add hot liquid to eggs and sugar stirring all the time.

Pour mixture back into pan and return to head.

Stir all the time until mixture thickens (do not boil).

Pour thickened sauce over sliced hot cross buns.

Leave to soak 20-30 minutes before cooking in a water bath in preheated oven at 180C/350F, Gas 4 until set.

Remove from the oven, dissolve some apricot jam in a pan with a little water and brush over pudding to glaze

Serve with whipped cream or ice cream.

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Hot Cross Buns

Makes about 12

2oz (50g) Caster sugar, plus 1 level teaspoon
1 level teaspoon dried yeast
1lb (450g) plain flour
1 level teaspoon of salt.
1 heaped teaspoon mixed Spice
3oz (75g) currants
2oz (50g) cut mixed peel
2 floz (55ml) warmed milk
1 egg, beaten
2oz (50g) butter, melted

For the Glaze:
2 level tablespoons Sugar.

Method

First stir the level teaspoon caster sugar into 5 floz (150ml) hand hot water, then sprinkle in the dried yeast, and leave until a frothy head forms.

Meanwhile sift flour, salt and mixed spice into a mixing bowl and add remaining 2oz (50g) sugar, the currants and mixed peel.
Make a well in the centre, pour in yeast mixture plus milk, beaten egg and the melted butter.

Now mix to a dough, start with a spoon and finish with your hands. Add a spot more milk if required).

Transfer to a clean surface and knead it until it feels smooth and elastic.

(6-10 mins approx!). 

Place into a bowl and cover, leave in a warm place to rise.  It should double in size in approx 1 hour.

Then turn it out and knead again, back down to original size.

Divide mixture into 12 round portions, arrange on greased baking sheet (allow room for expansion).   

To make crosses use flour and water paste made with 4oz (110g) plain flour and approx 3 tablespoons water.  

Roll out thinly and cut into thin strips and dampen them to seal.  

Cover and leave in warm place to rise once more for approx 30 minutes.

Then bake in preheated over 220oC/425oF, gas 7 for 15 minutes

While buns are baking, melt sugar and 2 tablespoons water for the glaze.  Brush this over the buns as soon as they come out of oven, to make them nice and sticky

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