Chocolate Hot Cross Bun Bread and Butter Pudding

Name: Chocolate Hot Cross Bun Bread and Butter Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 12
Ingredients: 6 hot cross buns; 6 eggs; 200 g dark chocolate, roughly chopped; 300 ml double cream; 300 ml whole milk; 4 tbsp caster sugar; 6 tsp chocolate spread; 1 tbsp cocoa powder; 1 tsp vanilla extract; 1 scoop vanilla ice cream, to serve

A decadent twist on a British classic, this pudding features spiced hot cross buns soaked in a rich dark chocolate custard. It's the ultimate comfort food for Easter or any time you have leftover buns to spare.

Servings12 Portions

Prep Time15 Mins

Cook Time50 Mins

Difficulty

Easy

Ingredients

hot cross buns
6
eggs
6
dark chocolate, roughly chopped
200 g
double cream
300 ml
whole milk
300 ml
caster sugar
4 tbsp
chocolate spread
6 tsp
cocoa powder
1 tbsp
vanilla extract
1 tsp
vanilla ice cream, to serve
1 scoop

Step-by-Step Instructions

In a saucepan over low-medium heat, combine the double cream, whole milk, 100g of the chopped dark chocolate, cocoa powder, caster sugar, vanilla extract, and a pinch of salt. Whisk continuously until the chocolate has melted and the mixture is completely smooth. Pour the mixture into a large bowl and set aside to cool slightly.

Slice the hot cross buns in half horizontally. Spread 1 teaspoon of chocolate spread onto the base of each bun, then replace the tops to create a sandwich. Arrange the buns in a single layer in a 30 x 20cm baking dish (about 5cm deep), then sprinkle the remaining 100g of chopped dark chocolate over the top.

Once the chocolate cream mixture has cooled to room temperature, whisk in the eggs until fully combined. Slowly pour this custard over the arranged hot cross buns. Cover the dish and refrigerate for 1 hour to allow the buns to absorb the liquid.

Preheat your oven to 180°C (160°C fan/gas 4). Remove the cover from the dish and bake for 40-45 minutes until the top is golden and the custard is gently set with a slight wobble. Let the pudding stand for 5 minutes before serving warm with vanilla ice cream.

Chef's Tips

For the best results, use slightly stale hot cross buns as they absorb the chocolate custard more effectively. If you prefer a more intense spice profile, add a pinch of ground cinnamon or nutmeg to the custard mixture.