Whiskey Marmalade Hot Cross Bread & Butter Pudding

Recipe development and photography by Shane Smith

buns are a revelation on their own. Add warm whiskey and tart orange marmalade and they become something even better. Baked with boozy custard and sandwiched with butter and marmalade, this is the ideal Easter pudding created by Irish baker Shane Smith.

  • ¼ cup plus 1 teaspoon (55 grams) granulated sugar
  • 2 medium eggs (94 grams)
  • 3 tablespoons plus 1 teaspoon (50 grams) Irish whiskey ½ teaspoon vanilla extract (2 grams)
  • 1 cup plus 2 teaspoons (250 grams) whole milk
  • ¾ cup plus 1 tablespoon (200 grams) heavy whipping cream
  • 6 large or 8 small day-old hot cross buns (582 grams) (see PRO TIP)
  • ⅔ cup (150 grams) unsalted butter, softened
  • ½ cup plus 2 tablespoons (200 grams) orange marmalade
  1. In a medium heatproof bowl, whisk together sugar, eggs, whiskey, and vanilla.
  2. In a medium saucepan, heat milk and cream over low heat until steaming. (Do not boil.) Add warm milk mixture to sugar mixture, whisking until combined. Strain through a fine-mesh sieve into a heatproof bowl, and set aside.
  3. Halve buns horizontally; spread butter and marmalade on cut sides of buns. Place bottom halves in an 8-inch square or round baking dish, and pour half of warm custard over buns. Cover with top halves of buns, and pour remaining warm custard on top. Press down to submerge buns in custard. Let stand for 30 minutes.
  4. Position oven rack in center of oven. Preheat oven to 325°F (170°C).
  5. Carefully place baking dish in a roasting pan on oven rack. Add hot water to roasting pan to come halfway up sides of baking dish.
  6. Bake until pudding has a slight wobble, 35 to 40 minutes. Carefully remove baking dish from roasting pan, and let cool slightly, 10 to 15 minutes. Best served warm with a spoon of soft whipped cream.




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