“Food is a beautiful part of our daily lives! Food embodies celebration and bringing people together. I could not imagine my life without my absolute love for food and being able to share this with everyone” Chef Angie Boyd
Recipe by Chef Angie Boyd & Chef Peter Ayub of Sense of Taste Chef School
Hot Cross Bun Pudding with Salted Meringue Topping
- 4 x Hot cross buns
- 2 x Tablespoons Melted Butter
- 1 x teaspoon Vanilla Essence
- ½ teaspoon ground mixed spice
- 250 ml Fresh Cream
- 4 x Egg yolks mixed with 50 ml milk
- 80g Brown sugar
- 40g Dark Chocolate, roughly chopped (or Left over Easter eggs (is there such a thing?) even marshmallow ones, are perfect for this)
- 4 x Tablespoons Orange marmalade
- 2 x Egg whites
- ½ teaspoon Oryx Red Wine Salt
- 100g Castor sugar
- Extra Oryx Red Wine Salt for sprinkling on top of Meringue topping
- Grease 4 ceramic ramekins with some of the melted butter.
- Cut the buns into rounds to fit the ceramic ramekins. Cut into horizontal slices about 2 cms thick. Drizzle the remaining butter over the slices.
- Layer the bun slices in 2 – 3 layers into the dish, sprinkling the chopped chocolate in between the layers. Add a little grind of red salt between each layer. Do not place any chocolate on the top layer.
- In a saucepan, scald the cream, spice and vanilla.
- In a separate bowl, mix the eggs and brown sugar together.
- Then add the hot cream to the egg yolks and mix well. Strain into a jug.
- Pour the custard over the bun slices in the dish and allow to soak for about 5 minutes.
- Place the dishes into a bain-marie ( water bath ) and bake until just firm to the touch – about 20-30 mins.
- Remove the dishes from the water bath and brush the tops liberally with the orange marmalade.
- In a clean glass bowl, whisk the egg whites and Oryx Red Wine salt to the soft peak stage.
- Once soft peak stage has been reached, start adding the castor sugar one spoon at a time, while whisking until the meringue reached stiff peak stage.
- Spoon the meringue on top of the puddings and blow torch or place under a hot grill, to brown the meringue.
- Sprinkle with a little extra Oryx Red Wine salt to serve.