Hot Cross Bun PuddingServes:
Wanting to use up some stale Hot Cross Buns or just do something a little different for an Easter meal, this pudding is a great family pleasing dessert for a chilly night.
- 50g butter, plus extra to grease
- 12 hot cross buns
- 500 ml milk
- 250 ml cream
- 3 eggs
- 2 egg yolks
- ¾ cup brown sugar
- 2 tsp vanilla essence
- 1 tsp ground cinnamon
- Zest of an orange
- 50g sultana’s
- ¼ cup choc chips
- Icing sugar, to dust
Preheat oven to 170°C. Grease an ovenproof serving dish with butter. Halve the hot cross buns horizontally, spread with butter and arrange the bottoms so they cover the base - overlapping if necessary.
In a large bowl, whisk together the milk, cream, whole eggs and yolks, sugar and vanilla, cinnamon and orange zest until combined, then pour over the buns, pressing down on them lightly so they soak up some of the liquid.
Scatter the sultanas and chocolate chips, then arrange the tops of the buns over the bases. Press them gently so they absorb some of the custard.
Bake for 45-50min or until the custard is set. Serve warm dusted with icing sugar.
For a little extra Easter indulgence scatter in a handful of chocolate chips.l