Hot Cross Bun Pudding Recipe

Ingredients

75g dark chocolate
6 hot cross buns
50g butter, room temperature, plus extra to bake
250ml double cream
300ml full cream milk
2 medium eggs
3 tbsp caster sugar
1 orange
1 tsp vanilla extract
Cream or custard, to serve (optional)

Prep: 15 mins + soaking | Cook: 30-35 mins

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Method

1. Roughly chop the chocolate. Split the hot cross buns in half and butter them. Sprinkle a little chocolate onto each buttered half (keep any leftover chocolate for later). Sandwich them back together, then arrange them in an 2½-3 ltr ovenproof dish.

2. Pour the cream and milk into a small pan. Gently warm for 3-4 mins till just steaming. In a heatproof bowl, whisk together the eggs, sugar and vanilla extract. Slowly pour in the warm milk, whisking constantly as you add it, till the eggs and milk are smoothly combined. Finely grate the zest from the orange into the bowl and whisk to mix. Pour the custard over the hot cross buns (they will float). Set aside for 30 mins to soak.

3. Preheat your oven to 180°C/Fan 160°C/Gas 4. Scatter any remaining chocolate into the dish around the buns. Cover the dish with foil and crimp it to the edges.

4. Bake for 20 mins, then take the dish out of the oven and remove the foil. Dot a little extra butter over the top of each bun. Return to the oven and bake for another 2-3 mins till the pudding is golden brown and the custard is starting to set. For a firmer set custard, bake for an extra 5-10 mins. Serve the pudding warm with cream or custard.