I had some hot cross buns left over from Easter (in the freezer) and recalled seeing a recipe for bread and butter pudding using hot cross buns so decided to make it a few weeks back as we hadn’t had a pudding for ages, and I was being allowed sugar for 2 days a week (and avoiding it entirely the rest of the week).
I used this recipe from the BBC Good Food website but instead of the cubed marzipan I added chunks from a 100g bar of chocolate. It gave it a lovely flavour and it felt like a real treat!
You need:
300ml double cream
600ml milk
4 eggs
100g caster sugar
1.5 tsp vanilla essence
8 hot cross buns
40g soft butter
100g chocolate, broken into chunks
Preheat oven to 170C. Gently heat the milk and cream in a pan. In a separate bowl, whisk the eggs, sugar and vanilla, then gradually add the warm cream.
Slice the hot cross buns in half and butter them. Lay half in a shallow oven proof dish (or as many as you can get on the bottom of the dish), sprinkle over some chocolate and pour over half the cream.
Place the remaining halves of bun on top, pressing down gently as you do. Add the rest of the chocolate and pour over the rest of the cream.
Place the remaining halves of bun on top, pressing down gently as you do. Add the rest of the chocolate and pour over the rest of the cream.
Bake for 45-50 mins in the oven, then remove and allow to stand for 10 mins. Serve warm.
I'm sending this to We Should Cocoa, hosted by Choclette of Tin and Thyme.
