It’s the time of year once more for hot cross buns! Although they’re a universal favourite, perhaps you’re getting bored of plain old buns with butter. If you are, it’s time to make hot cross bread and butter chocolate puddings. Turn leftover hot cross buns or even a few slices of our hot cross bun loaf into this scrummy pudding.
Hot cross bread and butter chocolate puddings
- 6 hot cross buns
- 3 large eggs
- 125ml (½ cup) fresh cream
- 125ml (½ cup) milk
- 2,5ml (½ tsp) ground cinnamon
- 2,5ml (½ tsp) ground ginger
- 30ml (2 tbsp) brown sugar
- 50g raisins
- 30g (3 tbsp) unsalted butter,
- 50g dark chocolate, cut into chunks
- 50g white chocolate, cut into chunks
- icing sugar, for dusting
- cocoa powder, for dusting
Preheat the oven to 180°C. Slice the tops off the hot cross buns and cut the bottoms into chunks.
Combine the eggs, cream, milk, spices and sugar in a medium bowl. Whisk well and add the raisins.
Grease four small individual pudding ramekins with butter. Divide the chopped hot cross buns among the pudding bowls.
Pour custard between bowls and add a few chocolate chunks to each dish. Top puddings with hot cross bun tops.
Bake in the preheated oven until the puddings are bubbling and the custard set, about 20 minutes. Remove from oven and serve warm, dusted with icing sugar and cocoa powder.