Hot Cross Bun and Butter Pudding2015-03-31
- Skill Level: BASIC
Hot Cross Bun and Butter Pudding is a sensational spin on a British classic. This is a great way to use up leftover buns, add chocolate and custard for an indulgent and comforting pud.
- 6 hot cross buns
- 30g unsalted butter
- grated rind 1 orange
- 120g dark chocolate, chopped
- 250ml milk (full-cream)
- 250ml pure cream, plus extra serve
- 2 eggs
- 110g caster sugar
- 1 tsp vanilla extract
Preheat oven to 180C or 160C fan. Split hot cross buns in half horizontally and butter each half. Place basses in a 8 cup capacity baking dish, buttered sides up. Scatter with orange rind, then replace bun tops.
Heat chocolate, milk and cream in a saucepan on medium, stirring until chocolate melts. Remove pan from heat.
Whisk eggs, caster sugar and vanilla until combined. Stir in chocolate mixture, then pour over hot cross buns and let stand for 10 minutes.
Bake for 35 minutes, until just set (centre will still be slightly runny), then stand for 5 minutes. Serve with extra cream.