Parker's Tavern, in the Cambridge Arms has just released its Easter Menu, which includes Easter Afternoon Tea £45 per adult and £22.50 for children 12 and under, available until 20 April from 12.30 to 4.30pm as well as Good Friday and Easter Sunday specials.
Chef Lee Clarke shares his Hot Cross Bun Pudding recipe with you.
Hot Cross Bun Pudding
Ingredients:
• 350ml of double cream
• 700ml whole-fat milk
• 5 eggs
• 125g caster sugar
• ½ tsp vanilla essence or 1 fresh vanilla pod split and deseeded
• 8 hot cross buns
• 50g unsalted butter
• 60g of white chocolate buttons
• 1 orange for zest
• icing sugar for dusting
Method:
1. Start by beating the eggs together with the sugar in a large bowl, until the sugar has dissolved.
2. In a pan, warm up the milk and cream along with the vanilla until the mixture begins to boil.
Pour into the large bowl with the eggs and sugar and whisk together until thoroughly mixed.
3. Cut the hot cross buns in half and toast. Once toasted, butter well and place evenly along the
bottom of a dish, finishing in the centre with a top half of a hot cross bun, cross side up.
4. Pour over the custard mix and let it sit for 20 minutes to soak everything in.
5. Place the white chocolate buttons on top evenly.
6. Place in oven and bake at 160 degrees for 12 -15 mins in individual dishes or 25 -30 minis if
making one big one. The custard should be set with a little wobble left.
7. Finish with icing sugar, caramelise under the grill until glazed and golden and finish with
freshly grated orange zest.
8. We like to finish ours with a healthy dollop of clotted cream ice cream, but you can also enjoy
yours with chocolate and hazelnut or rhubarb gel.
The Cambridge Arms, Regent Street, CB2 1AD tel: 01223 606066
Rooms at the hotel start at £209 per night and for the holiday the hotel is inviting families to book a second room for two children aged 12 and under for a 50 per cent discount.
