There’s still time to enter for a chance to win SPAR vouchers worth R30 000.
We’ve extended the time you have to enter our Easter competition – make sure you enter below!
Hot cross bun and poached pear bread and butter pudding
Recipe and styling by Claire Ferrandi Photographs by Shaun Smith
- 250ml (1 cup) white wine
- 125ml (½ cup) water
- juice of 2 SPAR Freshline Lemons
- 250ml (1 cup) berry juice
- 1 tbsp vanilla extract
- 90g castor sugar
- 6 SPAR Freshline pears, peeled and cored (we used a melon baller to carefully remove the core from the base of the pears so they remain whole and intact)
BREAD AND BUTTER PUDDING
- 12 SPAR Freshline Hot Cross Buns in flavour of your choice
- 100g butter, softened
- 6 large eggs
- 150g castor sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- pinch salt
- 500ml (2 cups) fresh cream
- 500ml (2 cups) milk
- vanilla ice cream/double-thick cream, to serve
For the poached pears, place the wine, water, lemon juice, berry juice, 1 tbsp vanilla extract and 90g castor sugar in a medium pot. Bring to the boil over medium-high heat and once the liquid boils, lower the heat and simmer for 1 minute before adding the pears to poach.
Poach the pears in the simmering liquid until just tender, about 15 minutes, before carefully removing them from the liquid and setting aside until needed.
For the bread and butter pudding, preheat the oven to 180°C.
Grease a large casserole dish with butter. Slice the hot cross buns in half, then spread with the butter and sandwich the halves together again. Place the sandwiched hot cross buns in the dish along with the whole, poached pears.
Place the eggs, 150g castor sugar, 2 tsp vanilla extract, cinnamon, salt, cream and milk in a bowl, and whisk together well until smooth and combined. Pour this mixture over the hot cross buns.
Bake in the preheated oven for 45 – 50 minutes or until the liquid has set. Serve warm with scoops of your favourite vanilla ice cream or dollops of double-thick cream.
You can discard the poaching liquid or use it as a cordial (by storing the syrup in a sterilised, airtight jar in the fridge for up to 5 days). Mix with chilled sparkling water for a refreshing drink.
Stand the chance to win vouchers from SPAR worth R30 000!
HOW TO ENTER
To enter this exciting competition, simply find the hidden Freshline logo on the above image and SMS where you spot the word (for example “cupcake”), followed by your full name, ID number, email and postal addresses to 48404.*
*SMSs charged at R1,50 each. Free SMSs and SMS bundles do not apply. Terms and conditions apply. Closing date is 30 April 2020.