Rhonda Anderson > wrote in
. 1:

> You could try sultanas (golden raisins in US) or raisins. That's the way
> I've always had bread and butter pudding. At Easter I made one using
> leftover hot cross buns instead of plain bread, and didn't add any extra
> dried fruit - very nice. Also, a recipe I found some years back replaced
> some of the milk with cream for a richer custard so I usually do that.

Thanks, Rhonda! I'll jot this down on the recipe for future use. B&B
puddings are not all that common in the US as they are in the UK and AU,
and I've never made one myself, but have eaten them in the UK. A good one
is really lovely!

The dried cherries were a nice twist and worth repeating. I like your idea
of using hot cross buns and will definitely try that around Easter. HCBs
in the US usually have either raisins or sultanas and some candied peel. I
always buy mine, since I haven't liked the ones I've made myself...too dry.

I think my friend must have used more butter than indicated in the recipe,
as it was quite rich and doubt that it would have needed cream. Either
addition would be that much better!

Wayne