Easter is literally just around the corner so, here is a great way to enjoy Hot Cross Buns.
Ingredients
- 4 hot cross buns, sliced in half
- 800 ml milk
- 6 egg yolks
- 75 g caster sugar
- 100 g grated bitter chocolate
- 0.5 tsp grated nutmeg
- zest of a lemon, finely grated
- 4 tbsp any chocolate spread
- vanilla ice cream
- thick cream
Instructions
- Set the oven to 160C, gas 3-4.
- Boil the milk, cream and zest together, then add the grated chocolate and leave to infuse 10 minutes; whisk until the chocolate is melted.
- Next, spread the chocolate spread over 4 of the hot cross buns halves.
- Place the bottom of the bun into a 10cm x 5cm deep ovenproof cup or ramequin.
- Place the egg yolks, caster sugar and nutmeg together and whisk until smooth and pale.
- Pour on the boiled milk mixture and whisk well.
- Half fill the cups covering the bun and then place the cups in a deep oven tray.
- Then add the top of the bun, and then fill right up with the chocolate custard.
- Press down lightly with a potato masher so that the buns are really well soaked.
- Leave for 5 minutes, then top up again with the remaining custard, and press down lightly.
- Half fill with boiling water and then cover with foil and pop the tray into the oven.
- Cook until just set in the middle; about 20-25 minutes. They should wobble slightly.
- Remove the tray from the oven and lift out and cool for 15 minutes.
- When ready to serve, top with a ball of vanilla ice cream and dust with a little icing sugar and cocoa powder.
- Jugs of thick cream are nice to serve with this pudding.
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Nutrition Facts
Hot Cross Bun Chocolate Pudding
Amount per Serving
Calories
470
% Daily Value*
Fat
28
g
43
%
Saturated Fat
17
g
106
%
Cholesterol
303
mg
101
%
Sodium
115
mg
5
%
Potassium
614
mg
18
%
Carbohydrates
49
g
16
%
Fiber
5
g
21
%
Sugar
40
g
44
%
Protein
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.
