Low Fat Hot Cross Buns Bread Butter Pudding Recipes

Steps:

• Heat oven to 170C/150C fan/gas 3. Warm the cream and milk in a pan over a gentle heat. Whisk the eggs, sugar and vanilla together with a fork in a large bowl, then gradually add the warm cream mixture.
• Halve the buns and spread with the butter. Arrange in a large shallow ovenproof dish (approx 25 x 32cm), dot with the marzipan and brush the marmalade on top.
• Pour over the cream mixture and set aside to soak for 15 mins. Press the buns down into the custard mixture as they soften.
• Bake for 50 mins until set, then remove and allow to stand for 10 mins. Dust lightly with icing sugar and serve while still warm.

Steps:

• CUT Hot Cross Buns in three pieces lengthways.
• Butter and jam slices.
• In bowl, COMBINE milk, Splenda, 1 egg, additional 1 egg white and vanilla essence.
• LET sit for 30 minutes; making sure slices on covered in liquid (MAY need to put plate on top to weigh down).
• BAKE in 180C oven for about 25 minutes (until mixture has set).
• Sprinkle with icing sugar and enjoy!

Steps:

• 1. Preheat Oven 200 C (400C).
• mix yeast + Sugar + 150 mL water.
• Mix all dry ingredients.
• 2. Make Well in centre, pour yeasat mixture + 50 mL water + Oil or spread.
• 3. Knead for 5 mins then cover + leave to rise 1 hours.
• 4. Cut in to dough balls + leave to rise again for aprox 20 mins or till double in size.
• 5. Before baking in the oven, pipe cross mixture.
• 6. Bake for 20 mins.
• 7. Brush over with Graze mixture :).

Steps:

• Put the cream, milk, 100g of the dark chocolate, the cocoa powder, sugar, vanilla and a pinch of salt in a saucepan over a low-medium heat and whisk until the mixture is smooth and fully combined. Pour into a large bowl to cool slightly.
• Meanwhile, split the hot cross buns and spoon 1 tsp chocolate spread over the base of each, then sandwich with the bun tops. Arrange the buns in a 5cm-deep, 30 x 20cm baking dish in a single layer, then sprinkle over the rest of the chopped dark chocolate.
• When the chocolate cream mixture has cooled to room temperature, whisk in the eggs. Slowly pour this custard over the hot cross buns, then cover and chill for 1 hr until some of the custard has been absorbed by the buns.
• Heat the oven to 180C/160C fan/gas 4. Bake for 40-45 mins until the top is golden and the custard is gently set. Leave to stand for 5 mins, then serve with ice cream, if you like.