This is perfect for those leftover Hot Cross Buns that you didn’t get to finish or perhaps like us, just grew royally tired of!
I took this recipe from the internet, but tweaked it a bit (and probably added a bit more brandy than was called for!)
- 6 chocolate hot cross buns
- 30g unsalted butter, softened
- 125g roughly chopped good-quality dark chocolate
- 5ml vanilla essence
- 600ml thin cream
- 600ml thickened cream, plus extra to serve (optional)
- 4 eggs
- 170g caster sugar
- 1/4 cup (60ml) brandy (optional)
- Icing sugar, to dust
Split the hot cross buns and butter each half. Lay the bases in a baking dish, sprinkle with the chopped dark chocolate, then place the bun tops on the bases.
Place the vanilla essence in a saucepan with the cream, and heat over low heat until just simmering. Remove from the heat.
Beat the eggs, sugar and brandy until just combined, then pour into the warm cream, stirring continuously. Pour 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.)
When ready to cook, preheat the oven to 170°C.
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.
Wha la! The finished product. With dark chocolate oozing out and home made custard surrounding the warm bun, it was truly heaven!