Easter is likely to be a strange one this year. Normally a day when families come together to celebrate, eat delicious food and head on out for a walk possibly culminating in a trip to the pub for a drinkie. With our Prime Minister Boris Johnson indicating the lockdown in the United Kingdom is likely to last for three weeks or more, the plans we might have made might have to be put on hold.
I had already made plans with my friends and family to gather for brunch on Easter Sunday followed by a long walk. I am a bit of a planner you see. I like to have things to look forward to. Obviously these plans won’t be going ahead but that doesn’t mean that as a household Steve and I can’t have a nice day in isolation. That goes for you guys too. Don’t get down and upset about it. It’s beyond our control so think of what positives you can take from it.
If you are in a larger household there is no reason why you can’t still have your big Easter lunch and throw open the back doors to the garden and breath in the fresh air. For those of you living alone or having to self isolate please don’t be sad or lonely. Phone your friends, organise FaceTime calls, Skype people. This is where we are privileged to have access to all these tools. Stay connected with your besties and family. You could even sit down to eat with your friends or family virtually so it is like you are having lunch together. If you planned your menu together you could all eat the same food too! Now that’s a plan and a half right there. Organise your menu and have a virtual brunch/lunch or dinner party. I love that idea!
This recipe for Bun and Butter Pudding may seem like a lot for one or two people but it reheats in the microwave or oven and tastes delicious served cold from the fridge or at room temperature. I have tried each and every way in testing as I am self-isolating with Steve and there is absolutely no way food is going to get wasted in my house!
- 6 hot cross buns cut in half and buttered
- 3 eggs
- 60g caster sugar
- 1tsp vanilla essence
- 250ml milk
- 150ml double cream
- Handful of sultanas (optional)
- Preheat oven to 170C/Gas 3. Butter an ovenproof dish.
- Place the sliced and buttered hot cross buns in your baking dish and scatter in as handful of sultanas if you want it extra fruity.
- Whisk together the eggs, milk, sugar and cream. Pour half the mixture over the buns and leave to soak for at least 10 minutes.
- Top up the dish with the rest of the egg and cream mixture. Leave to soak again for 10 minutes or longer if you have time.
- Dot the tops of the hot cross buns with a little butter. Bake in your preheated oven for about 45 minutes. Make sure the egg and cream mixture is cooked and slightly puffy.
- 6/Enjoy served with double cream or custard or simply on its own.