Recipe of the day: Three easy and delicious pudding recipes with a twist

As the cold weather sets in there is nothing better than tucking into pudding dishes like a beloved malva pudding or some bread and butter pudding with custard.

Enjoy these classic puddings with a twist and if you have leftover hot cross buns, there is a perfect recipe for you below.

Hot cross buns pudding

Ingredients:

• Hot Cross Buns
• Butter
• Crushed chocolate
• Ultra-Mel Custard
• Raisins
• Brown sugar
• Cinnamon

Preparation time: 45 minutes

Method

1. Butter a large oven dish.
2. Slice 8 hot cross buns open and butter each side
3. Layer bun slices, butter side up, scatter with crushed chocolate and raisins
4. Pour custard over, pushing the slices down to help them soak up the custard
5. Mix brown sugar and cinnamon together, then sprinkle it over
6. Top it with the diced butter, then pop it in the oven at 180°C for 30 minutes until golden brown and crispy
7. Enjoy in a bowl or on a side plate.

This recipe is courtesy of UltraMel.

Rooibos Malva pudding

Ingredients

Serves 6-8

• 2 large eggs
• 1 cup brown sugar
• 2 Tbs apricot jam
• 1 tsp vanilla extract
• 1 cup milk
• 1 cup of cake flour
• 1 tsp baking powder
• 1 tsp white vinegar
• 1 tsp bicarbonate of soda

Sauce:

• 1/2 cup water
• 4 Rooibos teabags
• 1/2 cup brown sugar
• 1 cup cream
• 4 Tbs butter
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 180c.
2. Whisk together eggs, sugar, jam and vanilla until pale, add milk.
3. Sift together flour and baking powder, then fold into the wet ingredients.
4. Mix vinegar and bicarb, then mix into the batter.
5. Quickly transfer to a 1L baking dish, then bake for 30-40 mins until pudding is set (test with a skewer).
6. In a pot, combine water, Rooibos tea bags, brown sugar, cream, butter and vanilla, then heat over low heat until sugar melts, then bring to the boil and simmer for 2 minutes.
7. Pour sauce over the pudding as soon as it comes out of the oven.

This recipe was found on zolanene.com

ALSO TRY: Three warm and delicious muffin recipes you have to recreate

Choc-Orange Bread and Butter Pudding

Ingredients

• 8 slices of brioche loaf
• 80 g (about 1/3 cup) Western Star Spreadable Original Soft
• 1/2 cup orange or blood orange marmalade
• 600 ml Western Star Thickened Cream, plus extra, to serve
• 4 eggs
• ½ cup brown sugar
• 2 teaspoons vanilla
• 100g dark or milk chocolate, chopped into chunks.

Instructions

1. Spread both sides of the brioche slices with the Spreadable, then spread only one side of each slice with the marmalade.
2. Cut each slice in half and place overlapping, marmalade side up, into the base of a round 8-cup capacity baking dish
3. Preheat oven to 160°C/145°C fan force. In a bowl whisk together the cream, eggs, brown sugar and vanilla then pour over the bread. Dot the chocolate chunks among the brioche slices, then stand for 10 minutes.
4. Bake for 50-60 minutes or until the custard has just set. Serve warm with extra cream.

This recipe was found myfoodbook.com.au