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Hot cross bun chocolate custard slice recipe
Hot cross bun chocolate custard slice recipe
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Prep Time:
140 minutes
Cook Time:
15 minutes
Total Time:
155 minutes
Indulge in a decadent no-bake Easter pull-apart triple chocolate slice with a quick custard filling for a show-stopping treat.
Ingredients:
  • 100g (2/3 cup) custard powder
  • 35g (1/3 cup) cocoa powder
  • 155g (3/4 cup) caster sugar
  • 500ml (2 cups) milk
  • 300ml carton thickened cream, plus 2 tbsp, extra
  • 60g butter, chopped, at room temperature
  • 9 chocolate chip hot cross buns
  • 50g dark chocolate, chopped
  • Small speckled chocolate eggs, coarsely chopped, to decorate
Instructions:
  • Combine custard powder, cocoa, sugar, and 125ml (1/2 cup) milk in a saucepan, whisk until smooth. Add cream and the rest of the milk. Cook over medium-low heat, whisking gently at first then vigorously as it thickens for about 10 minutes until it bubbles. Mix in butter until smooth. Transfer to a heatproof bowl and let it cool, stirring occasionally with a spatula until just warm.
  • Place a 20cm square cake pan with baking paper ensuring there is an overhang on 2 opposite sides.
  • Carefully slice the buns horizontally using a small serrated knife. Place the bottom halves of the buns, cut-side up, neatly in the prepared pan.
  • Spread the custard mixture over the bun bases using a palette knife or the back of a spoon, ensuring it forms an even layer. Place the bun tops, cut-side down, over the custard mixture. Refrigerate for 2 hours or until set.
  • Combine the chocolate and extra cream in a microwave-safe bowl. Microwave on High for 30 seconds or until the cream begins to bubble. Stir until smooth. Let it cool for 5 minutes, then transfer the mixture to a small sealable plastic bag and cut off a 5mm corner.
  • Drizzle the chocolate sauce over the slice and garnish with speckled eggs.

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