I'm dying to show you my almost-completed project: a new china cabinet/hutch. It's sat in the garage for a couple of months, patiently awaiting a paint job, but now it's in the house. Dare I say everything around it is in chaos: there are boxes of junk to sort through now, but this is all I see. It still needs a few finishing touches, and then I'll show you properly.
While we're on the subject of tea (cups); how about some hot cross buns? I don't like advertising products on my blog, but this is for a really good cause and you can also benefit: it's time for the Baker's Delight Bundraiser again. They are running a fundraiser on Saturday, 24th of March in which $1 from every pack of hot cross buns sold will go towards Starship Hospital, so if you're planning on buying some buns, make sure you do so on the 24th.
I have 3 vouchers worth $10 each to give away. You can just leave a comment here or on Facebook; tell me how you like to eat your hot cross buns and I'll do a random draw next Monday. Make sure I can reach you, so leave an email address if you're not on Blogger. It's only open to NZ residents, but they are running similar giveaways for Australian customers on their website.
My favourite ways to eat hot cross-buns are 1: toasted and buttered and 2: made into bread and butter pudding. We had this one tonight and I can guarantee there'll be requests for second helpings. I used Baker's Delight choc chop buns, added some blueberries and served it with custard. Very very nice! Here's my recipe, based on Edmonds':
Hot cross bun Bread and Butter Pudding (feeds 4-6)
4-6 buns, depending on size (I used 4)
2 cups of milk
handful of blueberries
a teaspoon or two of sugar (not necessary when you're using chic chip buns)
Cut the buns into quarters or eighths, layer with blueberries. Whisk eggs and milk together and pour over buns. Leave for 15 min and then bake at 180 degrees C for about 30 min. Sprinkle with icing sugar and serve with cream, milk or custard. Enjoy :)