Angel Bakes: Hot Cross Bun Pudding
With the Easter long weekend coming up, it's the perfect time to get together with family and friends to celebrate the season. This week on our blog we're sharing the ultimate Easter weekend dessert, the best way to use up any slightly older Hot Cross Buns (if you have any leftover!). This is divine hot from the oven, with ice-cream or cream, and best enjoyed around the table with your nearest and dearest!
Ingredients:
- 6 hot cross buns, cut in half
- 60g butter
- 1/4 cup raspberry jam
- 12 square Dark Chocolate
- 1 1/3 cups milk
- 1 cup cream
- 4 eggs
- 2 tsp vanilla
- Mini Easter Eggs
Method:
Preheat the oven to 180 degrees celsius (fan bake), and line a baking dish with baking paper.
Butter both sides of each Hot Cross Bun, then spread the bases with jam and add 2 squares of chocolate to each base.
Lay the bases into the baking dish, then top with the tops (slightly off centre so the bases are slightly exposed).
Whisk together the milk, cream, eggs and vanilla, then pour this mixture over the buns and leave for 30 minutes or so to soak in.
Sprinkle easter eggs over the top, then bake for 45 minutes or until the pudding is set.
Serve hot from the oven with ice-cream or cream, and enjoy the perfect Easter Weekend dessert with family or friends!