Raspberry and Chocolate Hot Cross Bun Pudding
Combine fluffy hot cross buns, creamy white chocolate and sweet raspberries to make the best-ever Easter dessert.
Ingredients
- 5 chocolate hot cross buns, day-old, split (see notes)
- 40 g butter, softened
- 85 g jam
- 125 g raspberry
- 100 g white chocolate, coarsely chopped
- 6 free range eggs, lightly whisked
- 250 ml milk
- 125 ml thickened cream
- 75 g caster sugar
Instructions
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Preheat oven to 160 °C. Lightly grease an 8-cup (2L) ovenproof dish.
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Spread the cut side of each bun half evenly with butter, then spread with jam. Arrange in the prepared pan, alternating the bases, jam-side up with the tops, cross-side up. Sprinkle with raspberries and white chocolate.
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Whisk the egg, milk, cream and sugar in a large bowl, then strain through a fine sieve into a jug. Pour the custard mixture evenly over the buns. Set aside for 15 mins to soak.
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Place the dish in a large roasting pan. Pour enough boiling water into the pan to come halfway up the side of the dish. Bake for 35-40 mins or until custard is just set. Set aside for 5 mins to cool slightly before serving.
Notes
Committed to this collection by the hand of Hunter.
