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Hot cross bun custard pudding
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Total Time:
1 hour 10 minutes
Indulgent chocolate pudding with a crispy top and gooey center, perfect for any occasion. Easily customizable to your preference. Happy cooking!
Ingredients:
  • 4 tablespoons custard powder
  • 2 pints (1.1L) full-fat or semi-skimmed milk
  • 4 tablespoons apricot jam plus extra to glaze
  • 1 teaspoon vanilla bean paste optional
  • 8 wholemeal hot cross buns
  • 2 tablespoons flaked almonds
  • 100 g milk or dark chocolate
  • unsalted butter for spreading
Instructions:
  • Preheat the oven to 160ºC/325ºF/gas 3. Mix custard powder with a splash of cold milk until dissolved. Heat the remaining milk in a pan until simmering. Combine half of the simmering milk with the custard mixture and then pour it back into the pan. Stir in apricot jam and vanilla bean paste, if desired, and simmer until thickened, stirring regularly. Cut hot cross buns in half. Tear the bottom halves into chunks and place in a baking dish. Reserve some custard for serving. Pour the rest over the buns, add almonds and chocolate. Top with the bun halves. Brush with apricot jam and bake for 40 minutes. Serve with reserved custard drizzled on top.

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