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Muffin pan Caramilk hot cross puddings recipe
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Transform stale hot cross buns by stuffing them with custard and Caramilk, then bake in muffin pan for warm, gooey perfection. Enjoy immediately for ultimate indulgence.
Ingredients:
  • 185ml (3/4 cup) milk
  • 185ml (3/4 cup) thick vanilla custard
  • 15.00 gm caster sugar
  • 0.63 gm ground cinnamon
  • 6 fruit free hot cross buns
  • 50g (1/4 cup) Caramilk Baking Chips
Instructions:
  • Preheat your oven to 170C (150C fan forced) and prepare six 185ml (3/4 cup) muffin pans by lining them with paper cases.
  • Combine milk and custard in a large bowl, whisk until smooth. In a separate small bowl, mix sugar and cinnamon until combined.
  • Cut off the top of each hot cross bun, leaving about a 1cm border. Set the tops aside. Roughly chop the bun bases. Mix the chopped buns and Caramilk chips into the custard until well combined. Let it sit for 5 minutes to soak. Spoon the bun mixture into the pans. Dip the bun tops in the remaining custard mixture and place them over the chopped bun mixture in the pans.
  • Bake for 35 minutes or until golden brown and fully cooked. Enjoy while warm.

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