My favourite part of Easter is hot cross buns, I’m not going to lie. But there’s only so many you can have simply toasted with lashings of butter. That’s why I’ve decided to make mine into a hot cross bun pudding! It’s an Easter take on the humble bread and butter pudding. It’s something just a little bit different and extremely tasty!
The choc-chip hot cross buns have been a very popular alternative to the traditional fruit variety. In this recipe you could use either, depending on how much you like chocolate!
Hot cross bun pudding
6 hot cross buns
1/4 cup white chocolate chunks
1 1/2 cups milk
1 1/2 cup cream
1/2 cup caster sugar
1 tsp vanilla extract
1/4 cup dark chocolate chunks
2 tbsp roughly chopped macadamias or slivered almonds
Grease a 22cm cake tin and line base with non-stick baking paper. Cut each hot cross bun into 4 slices. Line the base of the tin with half of the slices, fitting them snugly into one layer. Sprinkle with the white chocolate chunks.
Whisk the milk, cream, eggs, sugar and vanilla together in a large bowl or jug. Pour half of the mixture over the buns.
Top with the remaining bun slices, pour the rest of the mixture on top. Stand for 30 minutes to allow the buns to soak up the liquid. Preheat oven to 160 degrees C (140 degrees C fan forced). Top with dark chocolate chunks and nuts.
Stand cake tin in a baking dish and pour in boiling water to come halfway up the side of the tin. Bake for one hour, until set and browned. It will rise when cooked, but sink on cooling. Remove the cake tin from the dish and cool completely. Run a knife around the edge of the pudding and turn out onto a plate. Remove the paper and invert the pudding onto a serving plate. Cut into wedges to serve.
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