Chocolate hot cross bun bread & butter pudding
Slather leftover hot cross buns with chocolate spread and drench in homemade chocolate custard to transform them into a twist on bread and butter pudding
- Serves: 10 persons
- 300ml double cream
- 300ml whole milk
- 200g dark chocolate, roughly chopped
- 1tbsp cocoa powder
- 4tbsp caster sugar
- 1tsp vanilla extract
- 6hot cross buns
- 6tsp chocolate spread
- vanilla ice cream, to serve (optional)
Step 1Put the cream, milk, 100g of the dark chocolate, the cocoa powder, sugar, vanilla and a pinch of salt in a saucepan over a low-medium heat and whisk until the mixture is smooth and fully combined. Pour into a large bowl to cool slightly.
Step 2Meanwhile, split the hot cross buns and spoon 1 tsp chocolate spread over the base of each, then sandwich with the bun tops. Arrange the buns in a 5cm-deep, 30 x 20cm baking dish in a single layer, then sprinkle over the rest of the chopped dark chocolate.
Step 3When the chocolate cream mixture has cooled to room temperature, whisk in the eggs. Slowly pour this custard over the hot cross buns, then cover and chill for 1 hr until some of the custard has been absorbed by the buns.
Step 4Heat the oven to 180C/160C fan/gas 4. Bake for 40-45 mins until the top is golden and the custard is gently set. Leave to stand for 5 mins, then serve with ice cream, if you like.