We’ve teamed up with food stylist Bianca Davies to bring you some Easter recipes to pair with Krone.
See more of Bianca’s incredible work on www.thesecretlifeofbee.co.za
Hot Cross Bun Pudding
6 hot cross buns
250ml full cream milk
3 large free-range eggs
Zest of 1 large orange
2 tsp vanilla paste
1 Tbsp Grand Marnier
*Optional – pinch of sea salt
Softened butter for spreading Maple syrup
Preheat oven to 170˚C.
Grease an ovenproof baking dish with softened butter.
Slice hot cross buns in half and butter the insides.
Place the bottom half of the buns in the baking dish. Whisk the cream, milk, eggs, sugar, vanilla, orange zest, Grand Marnier and salt together.
Pour half of the mixture over the buns. Top with the other half of the bun and finish with the remaining mixture.
Bake in the oven for 45 minutes until the custard is set and the buns are golden brown.
Remove from the oven and brush the tops of the buns with maple syrup while still warm.
Serve with whipped cream or ice cream and a glass of bubbles.