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Raspberry and chocolate hot cross bun pudding
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Create a heavenly Easter dessert with fluffy hot cross buns, creamy white chocolate, and sweet raspberries.
Ingredients:
  • 5 Chocolate Hot Cross Buns, day-old, split (see notes)
  • 40g butter, softened
  • 85g jam
  • 125g raspberry
  • 100g white chocolate, coarsely chopped
  • 6 Free Range Eggs, lightly whisked
  • 250ml milk
  • 125ml thickened cream
Instructions:
  • Preheat your oven to 160C and gently grease an 8-cup (2L) ovenproof dish.
  • Evenly spread butter on the cut side of each bun half, followed by a generous layer of jam. Arrange the bun halves in the pan, alternating bases and tops, with jam-side up. Finish off by sprinkling raspberries and white chocolate for a delicious twist.
  • In a large bowl, vigorously mix together the egg, milk, cream, and sugar until smooth. Strain the mixture through a fine sieve into a jug. Evenly pour the custard over the buns and let it sit for 15 minutes to soak.
  • Place the dish in a large roasting pan and pour enough boiling water halfway up the side of the dish. Bake for 35-40 mins until the custard is just set, then set aside to cool slightly for 5 mins before serving.

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