A nod to eggs over Easter
As Easter approaches take a moment to consider the important role the egg plays during this time of celebration.
An age-old symbol of fertility and new life the egg was also believed, by early Christians, to represent Jesus’ resurrection. Mesopotamian Christians-stained eggs with red dye in memory of the blood of Christ and this could perhaps be the first proof of painting and decorating eggs. In the years that followed, Christians fasted during the Lent period and eggs were one of the foods that they gave up as a symbolic sacrifice. As the end of the fast approached they would decorate the eggs and give them as gifts to be eaten on Easter Friday.
Another favourite Easter tradition is hot cross buns. Dating all the way back to the 12th century when, as the story goes, an Anglican monk baked buns and marked them with a cross in honour of Good Friday. For well over 800 years people all over the world have continued to enjoy these sweet buns – and yes, eggs are one of the ingredients.Â
No doubt you will be stocking up on hot cross buns for Easter so if you happen to have a few left over; their fruity, spicy flavour makes a great dough filling for bread and butter pudding!
Vanilla & orange bread & butter pudding
Serves 8
You’ll need: 400-500g left over hot cross buns, cut into 2.5 cm cubes; 1 cup raisins / sultanas or a mix; 50ml Grand Marnier / orange liqueur (optional); 4 large eggs; 375ml milk; 250ml cream; 50g butter, melted and cooled; 100g sugar; 2 tsp vanilla extract; zest of 1 large orange; 30g butter, melted
How to:
Preheat oven to 180ËšC.
Soak raisins in Grand Marnier until puffy and rehydrated.
Place eggs in a very large mixing bowl, whisk briefly.
Add milk, cream, melted butter, sugar, vanilla and orange zest. Whisk to combine.
Add hot cross bun cubes, soaked raisins and left-over liqueur.
Mix very gently and set aside for a few minutes to allow egg mixture to soak through the bread.
Pour into a baking dish.
Drizzle over 30g melted butter and bake for 45 minutes or until golden brown on top and the inside is set but still slightly wobbly.
Serve warm with custard, ice cream or fresh berries.
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