Wild Women, Wild Cook, Wild Style

EASTER BAKING WITH CLAIRE FYFE

EASTER BAKING WITH CLAIRE FYFE EASTER BAKING WITH CLAIRE FYFE
Hot Cross Bun & Butter Pudding With Rhubarb Ripple Ice Cream
Serves 6-8
Ingredients
Method

Ingredients

450ml full fat milk (milk alternatives can be used)

450ml double cream

5 eggs, 4 egg yolks

1 tsp vanilla extract

6 hot cross buns

110g caster sugar

60g unsalted butter, plus extra for greasing

75g pecans, roughly chopped

 

For the rhubarb

300g rhubarb, cut into 3cm batons

220g caster sugar

Zest & juice 1 orange

1 vanilla bean, split and seeded (alternatively 1 tsp vanilla extract)

For the ice cream

1 tub good quality vanilla ice cream

The juice from the rhubarb (above)

Hot Cross Bun & Butter Pudding With Rhubarb Ripple Ice Cream
Serves 6-8
  • Preheat the oven to 160C.
  • Grease a baking dish (approx 25cm) with butter and set aside.
  • Start by taking the ice cream out of the freezer to slightly soften.
  • Now place the rhubarb, orange juice & zest and vanilla pod into a sauce pan with 150ml water.
  • Cook on a medium heat for 5 mins, until the rhubarb is soft but still holds its shape.
  • Remove with a slotted spoon and place into a shallow dish to cool.
  • Discard the vanilla pod, increase the heat and reduce by half, until lovely and syrupy.

 

  • Set aside to cool (Any excess juice that comes out of the rhubarb, simply add to the pan, along with the rest.)
  • Once cooled, swirl through the ice cream and refreeze in a container until needed.
  • Next place the cream, milk and vanilla extract into a sauce pan and gently bring to a simmer.
  • In a separate bowl, mix together the eggs and sugar.
  • Now slowly pour over the hot milk mixture, whisking constantly, until combined.
  • Butter the cut sides of each bun and cut into halves.
  • Arrange tightly in the dish and wedge in the rhubarb chunks in between each layer.

 

  • Pour over the custard mixture and allow to stand for 10-15 mins.
  • Cover with foil and cook for 30 mins, then remove the foil, scatter over the pecans and sprinkle with sugar, and bake for another 10 mins.
  • Allow to stand for 5-10 mins before serving with a scoop of the delicious ripple ice cream.