Hot cross bun chocolate bread and butter pudding

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How to make Hot cross bun chocolate bread and butter pudding

  • Yield : 6
  • Prep Time : 0:40
  • Cook Time : 0:45
  • Total Time : 1:25

Ingredients

  • 6 hot cross buns, split in half
  • 60g butter, at room temperature
  • 90g (1/4 cup) raspberry jam
  • 12 squares (about 120g) dark chocolate
  • 330ml (1 1/3 cups) milk
  • 250ml (1 cup) pouring cream
  • 4 eggs
  • 2 teaspoon vanilla extract
  • 100g fresh raspberries
  • 70g Cadbury Mini Eggs

Method

  • Step 1 Preheat oven to 180C/160C fan forced. Grease a 2.5L (10 cup) ovenproof dish with melted butter.
  • Step 2 Spread the cut sides of each bun with butter. Spread the base halves with jam and top with a few pieces of chocolate. Place the buttered halves back on top, slightly off-centre so a little of the bun on the base is exposed. Place in prepared pan, slightly overlapping.
  • Step 3 Whisk together the milk, cream, eggs and vanilla in a jug. Pour over the buns and set aside for 30 minutes to soak.
  • Step 4 Sprinkle with the raspberries and mini eggs. Bake for 45 minutes or until the pudding is set.

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