HOT X BUN BREAD AND BUTTER PUDDING
(Repurpose already baked Hot X Buns)
Group I
Ingredient
KG
0.350
Milk
0.250
Bakels Vanilla Essence
0.005
Margarine
0.250
Castor Sugar
0.200
Total Weight: 1.055
Group II
Ingredient
KG
Whole Eggs
0.150
Egg Yolk
0.050
Total Weight: 0.200
- Place 8 already baked Hot X Buns into a foil pudding tray prepared with Sprink Release Spray or Tinglide. Repeat until you have 4 trays filled with 8 Hot X Buns.
- Place all of the ingredients from Group I into a pot on the stove and heat well until Margarine and Castor Sugar have melted.
- Add ingredients from Group II and mix well, ensuring not to burn the mixture.
- Pour 350g of the pudding mixture over the Hot X Buns in each of the trays and leave to soak for 15 minutes.
- Press the Hot X Buns down to soak up more of the mixture.
- Brush with egg.
- Bake at 150˚C for 15 – 20 minutes.
