Nadia Lim's chocolate hot cross bun and butter pudding

recipes 24/02/2017

INGREDIENTS:

-4-6 Hot Cross Buns (depending on size of baking dish)

-50g butter

-1/4 cup marmalade (or jam of choice) 

-100g good quality chocolate (milk or dark)

-3 free range eggs

-1/2 cup cream

-1/2 cup milk

-1 tsp vanilla

-1/4 cup brown sugar

-Vanilla ice cream or cream to serve 

METHOD:

Preheat oven to 180degC. Grease a medium-sized baking dish with butter (I used a 27 x 18cm rectangular baking dish)

1. Cut each bun horizontally into 1cm-thick slices (about 3 slices per bun). Spread each piece with butter and marmalade. Arrange in baking dish, overlapping, until the baking dish is full.

2. Scatter chopped chocolate over hot cross buns. Whisk eggs, cream, milk, vanilla and 2 tablespoons of the brown sugar together and pour over hot cross buns and chocolate. Push the buns down gently to soak in the custard.

3. Sprinkle remaining brown sugar over the top and bake for about 25 minutes until the top has formed a crust and the custard is just set. Allow pudding to stand for at about 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream. Or….you can keep it in the fridge for pudding for breakfast the next day! It’s such a treat warmed up for breakfast with custard or cream!