Baking, Brunch, Chocolate, Desserts, Easter, Milk & Cream, Raspberries

Raspberry & chocolate hot cross bun pud

I purchased some chocolate hot cross buns the other day and tucked them away in the cupboard so the kids wouldn’t see them (spoiling their dinner!), but with the busy weekend, I forgot about them.

So today, my daughter and I made a delicious raspberry & chocolate hot cross bun pudding. What a wonderful use for the slightly stale and dry buns. I’m not usually a baked custard/bread and butter fan, but even this one won me over!

Raspberry & chocolate hot cross bun pudding
Raspberry & chocolate hot cross bun pudding
Print Recipe
Raspberry & chocolate hot cross bun pudding
Raspberry & chocolate hot cross bun pudding
Print Recipe
Ingredients
Servings: 6-8
Instructions
  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 dusted with icing sugar if you like.
Recipe Notes

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.


Leave a Comment

INSTAGRAM
FACEBOOK
FACEBOOK
GOOGLE
https://kitchenink.com.au/recipe/raspberry-chocolate-hot-cross-bun-pud/
PINTEREST
PINTEREST
%d bloggers like this: