Spice up your life this Easter with this quick and tasty dessert
Looking for something a little different for your Easter feast? Try this delectable granadilla and hot cross bun pudding on for size. Packed with Miami Canner’s delicious granadilla pulp, and Easter’s most iconic dessert bun, it’s a fun twist on some old favourites.
What will I need to make this recipe?
What better time than Easter is there to splurge on a sensuous dessert surprise? None! That’s why this fruity, tasty dessert is just what you need. And the ingredient list is nice and short, too, so no added stress!
- 9 hot cross buns, sliced and buttered
- 2 large eggs
- 250 ml fresh pouring cream
- 250 ml full-fat milk
- 5 ml custard powder
- 1 tin granadilla pulp
- 5 ml vanilla extract
How do I make this granadilla hot cross bun treat?
Once you’ve got everything you need at hand, it’s time to get busy in the kitchen! Don’t worry, this dessert is pretty easy to assemble so you won’t need to stay hidden in the kitchen for too long.
Spray or lightly oil a baking dish. Now lay out each bun, spread amply with butter, at the base of the dish. In a separate bowl, whisk together all the other ingredients. You should end up with a light, pourable mixture. Spread it liberally over the buns and allow the dish to stand for 30 minutes or so. This allows the custard to soak into the hot
cross buns for extra deliciousness. Now, preheat the oven to 180 degrees Celsius, and pop the pan in the oven. You’ll need to cook the pudding for about 30-40 minutes, or until the custard has set and the top is a golden honey brown.
Allow the dish to rest for 5 minutes (you don’t want to burn those eager tongues), then serve with a generous helping of vanilla ice cream.
Everyone is sure to love this tasty take on a classic Easter pudding. Your only difficulty will be keeping up with demand! Delectable dishes like this one are just part of the reason you should always have a can of Miami’s granadilla pulp in your pantry, so don’t forget to stock up on your next shopping trip!