This is a twist on a classic bread and butter pudding, with an air of Easter thanks to the hot cross buns and addition of chocolate. Not only is this recipe yummy, it’s great for using up left over hot cross buns if you’ve bought too many.
My ingredients came from my local Co-operative food store.
This recipe will serve 4-6 people dependent on appetites.
What you will need:
- A pack of 6 hot cross buns
- 2 eggs (medium or large will be fine)
- 15g golden caster sugar
- A dash of vanilla extract
- Approx 25g of butter
- 300ml semi-skimmed milk
- 150ml double cream
- 4 teaspoons of hot chocolate powder
What to do:
1. Pre-heat the oven to 180 deg C. Grease a deep dish (at least 5cm deep) with a little of the butter. Slice the hot cross buns in half, butter the middle sections and arrange in the greased dish.
2. Mix together the cream and milk in a pan, and warm gently.
3. While the milk and cream are warming, mix the sugar, egg and vanilla extract together.
4. Add the hot chocolate powder once the mixture is warm and stir until all of the lumps have dissolved. Remove the hot chocolate mixture from the heat and add in the egg mixture, making sure there are no lumps.
5. Pour the chocolate mixture over the hot cross buns and pop the dish into the oven for 20-25 minutes until the chocolate has formed a custard texture and the top of the buns are crispy and golden.
6. Serve with cream or ice cream (handy hint – Kelly’s Cornish Clotted Cream & Honeycomb Ice Cream is half price in Co-op right now, and it’s delicious!).
7. Tuck in. Happy Easter!
Thank you to the Co-op for asking me to be part of their Easter campaign, I had a lot of fun creating this new pudding and my family enjoyed eating it too :o)