This is a delicious way to use up any leftover hot cross buns… if you have any!
- 6 chocolate hot cross buns, split in half crossways
- 25g softened butter
- 100g finely chopped good-quality dark chocolate
- 2/3 cup fresh or frozen raspberries
- 2 teaspoons vanilla extract
- 2 ½ cups milk
- 300mls thickened cream
- 4 eggs
- 2/3 cup caster sugar
- icing sugar to dust, optional
1 Butter bases of hot cross buns. Lay bases in a 2-litre (8-cup) capacity baking dish. Sprinkle with dark chocolate and 1/2 cup of the raspberries. Place bun tops on bases. Scatter with remaining raspberries.
2 Place vanilla, milk and cream in a saucepan and bring to a simmer over medium heat. Remove from the heat.
3 Whisk eggs and caster sugar in a heatproof bowl until combined. Whisk in warm milk mixture until combined. Strain warm milk mixture evenly over buns and set the pudding aside for 30 minutes (this allows the buns to soak up some of the custard).
4 Meanwhile, preheat the oven to 180°C/160°C fan-forced.
5 Bake pudding for 45 minutes or until the custard is just set. Serve warm or cold, dusted with icing sugar if you like.
TIP: For a gentler cooking method, place baking dish in a larger baking dish and pour in enough boiling water to come halfway up the sides of smaller dish. Cooking time may vary.