Hot Cross Bun Pudding with Pears and Blackberries

Put a scrumptious spin on those leftover hot cross buns! Made with Farro custard and fruity jam, this show-stopping bread and butter pudding is so easy to make and a dream to eat. We used autumnal pears and frozen blackberries, but vary the fruit to your inclination.

Prep:
30 mins
Cook:
40-50 mins
Serves:
4-6

Ingredients

75g softened butter

6 Farro hot cross buns

1/3 jar berry jam

3 pears, cored and very thinly sliced (a mandolin is good for this)

2 eggs

2 jars Farro vanilla custard

125g frozen blackberries

2 Tbsp Demerara sugar

Icing sugar for dusting

Method

Preheat the oven to 160°C.

Butter a deep pie dish with a little of the softened butter. Cut each bun into 5 slices from top to bottom and spread one side of each slice with butter and a good smear of jam. Arrange the slices upright in concentric circles from the outside in, adding a layer of sliced pears after each round until the pie dish is full. You should end up with a rose-like shape.

To make the custard mix, whisk the eggs together with 750g of the Farro custard. Pour the mix evenly over the sliced buns. Press the buns down gently and leave to soak for 30 minutes, then scatter over the blackberries and sprinkle over the sugar.

Place the pie dish into a deep roasting tin and pour boiling water into the tin until it reaches halfway up the pie dish. Carefully transfer the tin and dish into the oven and bake for 40-50 minutes, until golden on top and puffed up. The pudding will shrink a little as it cools. Sit for 10 minutes before serving. Dust with icing sugar and serve with the remaining custard.