April 19, 2025 • 7 mins
Hot cross bread, butter & custard pudding
6 hot cross buns
4 eggs
500 ml cream
1/2 cup soft brown sugar
1 tsp vanilla paste
1 tbsp butter
1 tbsp icing sugar
.css-j9qmi7{display:-webkit-box;display:-webkit-flex;display:-ms-flexbox;display:flex;-webkit-flex-direction:row;-ms-flex-direction:row;flex-direction:row;font-weight:700;margin-bottom:1rem;margin-top:2.8rem;width:100%;-webkit-box-pack:start;-ms-flex-pack:start;-webkit-justify-content:start;justify-content:start;padding-left:5rem;}@media only screen and (max-width: 599px){.css-j9qmi7{padding-left:0;-webkit-box-pack:center;-ms-flex-pack:center;-webkit-justify-content:center;justify-content:center;}}.css-j9qmi7 svg{fill:#27292D;}.css-j9qmi7 .eagfbvw0{-webkit-align-items:center;-webkit-box-align:center;-ms-flex-align:center;align-items:center;color:#27292D;}
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks EDB and a.
Speaker 2 (00:13):
Huge Sunday Session. Happy Easter to Mike vander Elson, our
resident chief that joins us now.
Speaker 3 (00:18):
Good morning, Good morning.
Speaker 2 (00:20):
Did you have a little leaste hunt in the in
the garden this morning?
Speaker 3 (00:24):
That just somehow appeared on my bedside table with a
cup of tea?
Speaker 2 (00:30):
How lovely, How lovely?
Speaker 3 (00:34):
There was a white chocolate It was a white chocolate
bunny rabbit. Oh I am actually I am not all
the time, but I did manage to munch the head
of it while I watched the delayed Formula One practice.
Speaker 2 (00:50):
It gets to a point where you it just doesn't
really matter it does it? Something gives you? Oh your cheers?
Thanks ripping to it?
Speaker 3 (00:55):
That's it?
Speaker 2 (00:56):
Yeah, I like it. Gratitude. I love what you're talking
about today, do you know? And I know that there's
going to be a collective sigh around the whole country
when I say this, But I don't really like hot
cross buns.
Speaker 3 (01:10):
I'm kind of almost there with you.
Speaker 2 (01:12):
I don't like stuff in my bread. I don't like
sultanas and things in my bread. You was so pathetic
friendship because that someone puts a little sweetener in your
bread and you can't come.
Speaker 3 (01:23):
I know, And it's I can do them once and
and the problem is now that hot Cross buns come
out so early. Oh yeah, that's probably been February.
Speaker 2 (01:35):
I think I saw them.
Speaker 3 (01:36):
Yeah, it's and so it's like, oh, I have one
in Febrary, and then by the time Christmas comes, it's
like Easter, I can't go near another one still out.
Speaker 2 (01:45):
At Christmas too. Look there's there's hot Cross buns, and
there's hot Cross buns. Though there are some absolutely beautiful ones.
I do have to admit, you know, with a bit
of buttersmeat on it, it was delicious, but it's not
something I rushed to eat at Easter. We we do
have one hot Cross bun Muncha in our family that
that tunes through the packs. But there's a possibility we
will have some leftover, and.
Speaker 3 (02:05):
So what are we going to do with it? That's
where you come in, That is the question. So I
created this recipe and as you made it on what's today,
Sunday Thursday? So it's hot Cross bread and butter and
custard pudding. Stop so naughty all good things in there,
(02:26):
Like you can just have bread and butter pudding with
hot cross buns and just replace the bread with the buttons.
That's delicious. But I thought, why don't we go the
full hog and add custard in there, And so the
custard is baked with the hot cross buns. So it's
a it's a pretty it's a pretty simple recipe. This
does make quite a few so this would serve at
least six people. So and what I like about this
(02:49):
recipes it uses up a lot of hot cross buns,
gets them out of the pantry. So start by preheading
your other one hundred and sixty degrees and then we
make up a vanilla custard. So for that, you want
to heat five hundred meals of cream, five hundred meals
of milk, and take a fresh vanilla pod if you've
got one, scrape out the seeds, add that in seeds
(03:12):
and pod and all, and then just gently heat that
until it comes to a simmer. Into another bowl. You
want to add five egg yolks two nd grams of sugar,
whist that whilst you slowly and carefully pour that hot
cream milk mixture over the top, discarding the vanilla pod.
Once that's whiskin, add it into a clean pot, and
(03:35):
then over the top you want to put I've got
it's got eighty grams of cornflour. So pastry recipe is
a duney, a lot more controlled than savor recipe. So
eighty grams if you've got to, if you've got some
scales way out, eighty grams. If you're not, I would
I would hazard a guess. Eighty grams will be about
three tablespoons of cornflour. Sprinkle that over the top of
your custom mix while you're whisking it in, and then
(03:57):
slowly bring it back up to a swimmer and just
cook that out into it becomes nice and thick and velvety.
Set that aside. Take twenty five centimeter casseroll dish could
be round, it could be squared lightly, butter the inside
of it, and then take the all important sex hot
cross buns. Chop the top off those hot cross buns. Sorry,
motorbike just about to go pasting. Chop the top off
(04:18):
those hot cross buns, and then the bottoms of those buns.
Chop them up into large pieces into that. Take those
large pieces of the bottoms of the hot cross buns.
Pop them into a bowl over the top. You want
to add five hundred mils of cream, half a cup
of soft browned sugar, a teaspoon of vanilla past Sorry,
motorbikes coming back and hands here it comes of all
(04:41):
places I have park downtown at the moment. And then
so you've got the hot cross buns sitting in that
cream and milk mixture, Pour that into the bottom of
your roasting tray over the top of that. Take your
vanilla cream or your vanilla custard spoon a little bit
of that over the top. I would probably add about
half of that vanilla custard over the top and just
(05:02):
to reserve the other half for when it's finished. And
then take those hot cross tops, pop them on top,
and then I just brush in with a little bit
of water, a little bit of ice and sugar, and
then fire the whole roasting tray into the oven one
hundred and sixty degrees like I said, And it's going
to take a while. It's going to take between forty
to forty five, maybe fifty minutes for that to fully
(05:22):
cook through. Once it's cooked through, pull it out, let
it sit, and they will just allow those hot cross
buns to soak up any of that excess cream and
milk and sugar mix I love, and then serve.
Speaker 2 (05:34):
That we've got erin. Of course, who comes in next
to do Wellness is sitting in the studio mic and
I feel like we should have put like noise canceling
headphones on her first before you went through, before you
went through that recip.
Speaker 3 (05:48):
Just est just comes once. It just comes once.
Speaker 2 (05:51):
Do you ever make your own hot cross buns?
Speaker 3 (05:54):
I used to in the past, but again I'm not
a huge fan of them, so yeah, I just don't anymore.
And Christmas mince puddings is the same. It must be
something about the fruit. I don't know.
Speaker 2 (06:05):
I was quite taken back at the price of them,
Like you can get it, you can get it. You
can get a cheap sort of half a dozen at
the supermarket for four five dollars, but then a lot
of places you go they're charging you twelve to fifteen
dollars for half a dozen. I is it?
Speaker 3 (06:20):
What is that?
Speaker 2 (06:20):
Do you think to pay.
Speaker 3 (06:22):
That much more for a hot crossbite? I definitely think
the ingredients that they put in there would make it worthwhile.
There would just be a whole lot more fruit, a
whole lot more currents, a whole lot more flavor. But
it depends on how much you're into them, you know.
Speaker 2 (06:36):
Yeah's true.
Speaker 3 (06:38):
It's like a meat pie. There's a meat pie and
then there's also a meat pie.
Speaker 2 (06:42):
I'll spend money on a meat pie. I tell you, Mike,
it's lovely to catch up with you. Enjoy the rest
of your Easter. Thank you so much. That recipe Mike's
hot cross bread butter and custard potting. If that sounds
like a little bit of you, you can find that
a good from scratch dot co dot in z. You
can also catch it on news Talk zb dot co
dot in zi, Ford Slash Sunday, and that's where we're
(07:02):
going to put up all our stories from today, all
our interviews. If there's anything and you want to catch again,
or you want to hear that recipe or grab that
recipe online, that's where we will be putting it.
Speaker 1 (07:13):
For more from the Sunday session with Francesca Rudkin. Listen
live to News Talks it B from nine am Sunday,
or follow the podcast on iHeartRadio
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks EDB and a.
Speaker 2 (00:13):
Huge Sunday Session. Happy Easter to Mike vander Elson, our
resident chief that joins us now.
Speaker 3 (00:18):
Good morning, Good morning.
Speaker 2 (00:20):
Did you have a little leaste hunt in the in
the garden this morning?
Speaker 3 (00:24):
That just somehow appeared on my bedside table with a
cup of tea?
Speaker 2 (00:30):
How lovely, How lovely?
Speaker 3 (00:34):
There was a white chocolate It was a white chocolate
bunny rabbit. Oh I am actually I am not all
the time, but I did manage to munch the head
of it while I watched the delayed Formula One practice.
Speaker 2 (00:50):
It gets to a point where you it just doesn't
really matter it does it? Something gives you? Oh your cheers?
Thanks ripping to it?
Speaker 3 (00:55):
That's it?
Speaker 2 (00:56):
Yeah, I like it. Gratitude. I love what you're talking
about today, do you know? And I know that there's
going to be a collective sigh around the whole country
when I say this, But I don't really like hot
cross buns.
Speaker 3 (01:10):
I'm kind of almost there with you.
Speaker 2 (01:12):
I don't like stuff in my bread. I don't like
sultanas and things in my bread. You was so pathetic
friendship because that someone puts a little sweetener in your
bread and you can't come.
Speaker 3 (01:23):
I know, And it's I can do them once and
and the problem is now that hot Cross buns come
out so early. Oh yeah, that's probably been February.
Speaker 2 (01:35):
I think I saw them.
Speaker 3 (01:36):
Yeah, it's and so it's like, oh, I have one
in Febrary, and then by the time Christmas comes, it's
like Easter, I can't go near another one still out.
Speaker 2 (01:45):
At Christmas too. Look there's there's hot Cross buns, and
there's hot Cross buns. Though there are some absolutely beautiful ones.
I do have to admit, you know, with a bit
of buttersmeat on it, it was delicious, but it's not
something I rushed to eat at Easter. We we do
have one hot Cross bun Muncha in our family that
that tunes through the packs. But there's a possibility we
will have some leftover, and.
Speaker 3 (02:05):
So what are we going to do with it? That's
where you come in, That is the question. So I
created this recipe and as you made it on what's today,
Sunday Thursday? So it's hot Cross bread and butter and
custard pudding. Stop so naughty all good things in there,
(02:26):
Like you can just have bread and butter pudding with
hot cross buns and just replace the bread with the buttons.
That's delicious. But I thought, why don't we go the
full hog and add custard in there, And so the
custard is baked with the hot cross buns. So it's
a it's a pretty it's a pretty simple recipe. This
does make quite a few so this would serve at
least six people. So and what I like about this
(02:49):
recipes it uses up a lot of hot cross buns,
gets them out of the pantry. So start by preheading
your other one hundred and sixty degrees and then we
make up a vanilla custard. So for that, you want
to heat five hundred meals of cream, five hundred meals
of milk, and take a fresh vanilla pod if you've
got one, scrape out the seeds, add that in seeds
(03:12):
and pod and all, and then just gently heat that
until it comes to a simmer. Into another bowl. You
want to add five egg yolks two nd grams of sugar,
whist that whilst you slowly and carefully pour that hot
cream milk mixture over the top, discarding the vanilla pod.
Once that's whiskin, add it into a clean pot, and
(03:35):
then over the top you want to put I've got
it's got eighty grams of cornflour. So pastry recipe is
a duney, a lot more controlled than savor recipe. So
eighty grams if you've got to, if you've got some
scales way out, eighty grams. If you're not, I would
I would hazard a guess. Eighty grams will be about
three tablespoons of cornflour. Sprinkle that over the top of
your custom mix while you're whisking it in, and then
(03:57):
slowly bring it back up to a swimmer and just
cook that out into it becomes nice and thick and velvety.
Set that aside. Take twenty five centimeter casseroll dish could
be round, it could be squared lightly, butter the inside
of it, and then take the all important sex hot
cross buns. Chop the top off those hot cross buns. Sorry,
motorbike just about to go pasting. Chop the top off
(04:18):
those hot cross buns, and then the bottoms of those buns.
Chop them up into large pieces into that. Take those
large pieces of the bottoms of the hot cross buns.
Pop them into a bowl over the top. You want
to add five hundred mils of cream, half a cup
of soft browned sugar, a teaspoon of vanilla past Sorry,
motorbikes coming back and hands here it comes of all
(04:41):
places I have park downtown at the moment. And then
so you've got the hot cross buns sitting in that
cream and milk mixture, Pour that into the bottom of
your roasting tray over the top of that. Take your
vanilla cream or your vanilla custard spoon a little bit
of that over the top. I would probably add about
half of that vanilla custard over the top and just
(05:02):
to reserve the other half for when it's finished. And
then take those hot cross tops, pop them on top,
and then I just brush in with a little bit
of water, a little bit of ice and sugar, and
then fire the whole roasting tray into the oven one
hundred and sixty degrees like I said, And it's going
to take a while. It's going to take between forty
to forty five, maybe fifty minutes for that to fully
(05:22):
cook through. Once it's cooked through, pull it out, let
it sit, and they will just allow those hot cross
buns to soak up any of that excess cream and
milk and sugar mix I love, and then serve.
Speaker 2 (05:34):
That we've got erin. Of course, who comes in next
to do Wellness is sitting in the studio mic and
I feel like we should have put like noise canceling
headphones on her first before you went through, before you
went through that recip.
Speaker 3 (05:48):
Just est just comes once. It just comes once.
Speaker 2 (05:51):
Do you ever make your own hot cross buns?
Speaker 3 (05:54):
I used to in the past, but again I'm not
a huge fan of them, so yeah, I just don't anymore.
And Christmas mince puddings is the same. It must be
something about the fruit. I don't know.
Speaker 2 (06:05):
I was quite taken back at the price of them,
Like you can get it, you can get it. You
can get a cheap sort of half a dozen at
the supermarket for four five dollars, but then a lot
of places you go they're charging you twelve to fifteen
dollars for half a dozen. I is it?
Speaker 3 (06:20):
What is that?
Speaker 2 (06:20):
Do you think to pay.
Speaker 3 (06:22):
That much more for a hot crossbite? I definitely think
the ingredients that they put in there would make it worthwhile.
There would just be a whole lot more fruit, a
whole lot more currents, a whole lot more flavor. But
it depends on how much you're into them, you know.
Speaker 2 (06:36):
Yeah's true.
Speaker 3 (06:38):
It's like a meat pie. There's a meat pie and
then there's also a meat pie.
Speaker 2 (06:42):
I'll spend money on a meat pie. I tell you, Mike,
it's lovely to catch up with you. Enjoy the rest
of your Easter. Thank you so much. That recipe Mike's
hot cross bread butter and custard potting. If that sounds
like a little bit of you, you can find that
a good from scratch dot co dot in z. You
can also catch it on news Talk zb dot co
dot in zi, Ford Slash Sunday, and that's where we're
(07:02):
going to put up all our stories from today, all
our interviews. If there's anything and you want to catch again,
or you want to hear that recipe or grab that
recipe online, that's where we will be putting it.
Speaker 1 (07:13):
For more from the Sunday session with Francesca Rudkin. Listen
live to News Talks it B from nine am Sunday,
or follow the podcast on iHeartRadio
Popular Podcasts
40s and Free Agents: NFL Draft Season
Daniel Jeremiah of Move the Sticks and Gregg Rosenthal of NFL Daily join forces to break down every team's needs this offseason.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
Las Culturistas with Matt Rogers and Bowen Yang
Ding dong! Join your culture consultants, Matt Rogers and Bowen Yang, on an unforgettable journey into the beating heart of CULTURE. Alongside sizzling special guests, they GET INTO the hottest pop-culture moments of the day and the formative cultural experiences that turned them into Culturistas. Produced by the Big Money Players Network and iHeartRadio.