Say hello to Hot Cross Bun and Butter Pudding

It’s that time of year where Hot Cross Buns seemingly become a food group in their own right (and hey, we’re not mad about it).  There’s so many ways to enjoy them, maybe you like yours drizzled with chocolate or perhaps lathered in butter? Well we’re here to tell you that you can have the best of both worlds with this indulgent Chocolate Hot Cross Bun and Butter Pudding recipe. It has the creaminess of butter paired with the decadence of melted chocolate (not to mention the freshly baked buns). Need I say more?

 

This recipe is also a great way to use up any leftover hot cross buns you may have laying around. We’re all for prolonging the Easter festivities! Who’s with us? We know who has both hands up and that’s our Group Marketing Manager, Mikaila… She recently admitted to stocking up on hot cross buns over the Easter period and freezing them so she can whip up this delicious recipe all year round… Genius we say.

After having a taste of this Hot Cross Bun and Butter Pudding, we bet you’ll be doing the same! Prefer a hot cross bun ice cream sandwich?  They’re available all Easter long weekend from Beach  Club. Check out our line up of events for Easter weekend.

 

Ingredients

6 chocolate hot cross buns
30 g unsalted butter, softened
125 g roughly chopped good quality dark chocolate
1 vanilla bean
600 ml thin cream
600 ml thickened cream
Zest of 1 orange
4 eggs
170 g caster sugar
¼ cup (60 ml) brandy (optional)
Icing sugar, to dust

 

Method

  1. Split the hot cross buns and butter each half. Lay the bases in a 2-litre (8-cup) baking dish, sprinkle with the chopped dark chocolate, then place the bun tops on the bases.
  2. Place the vanilla pod and seeds in a saucepan with the creams and zest, and heat over low heat until just simmering. Remove from the heat.
  3. Beat the eggs, sugar and brandy until just combined, then pour into the warm cream, stirring continuously. Strain the custard evenly over the buns and set the pudding aside for 30 minutes for the buns to soak up some of the custard. (The pudding can be prepared to this stage several hours in advance and refrigerated – just bring to room temperature before baking.)
  4. When ready to cook, preheat the oven to 170°C.
  5. Place the pudding dish in a large roasting pan and pour enough boiling water into the roasting pan to come halfway up the sides of the pudding dish. Place in the oven for about 45 minutes or until the custard is set. Dust with icing sugar and serve with extra cream if desired.

 

Prep time: 50 minutes

Cooking time: 50 minutes

Serves 8.

 

Recipe and imagery courtesy of Taste.