This delightful dessert is a delicious adaptation of a classic Easter treat.

  • Serves: 6 people
  • Prep time: 120 minutes
  • Cooking time: 30 minutes
    • British

    Chocolate Orange Hot Cross Bun Pudding

    Recipe Information

    Ingredients
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    150ml Whole Milk

    150ml Double Cream

    Zest of 1 Orange

    3 Large Free-Range Egg Yolks

    1 Large Free-Range Egg

    75g Sugar

    1tsp Vanilla Extract

    4 Plain Hot Cross Buns

    Butter for Spreading

    10g Light Brown Sugar

    ¼ tsp Cinnamon

    25g Dark Chocolate, chopped into small chunks

    Method

    For the crème anglaise, warm the milk, cream, vanilla extract and orange zest in a pan then leave to infuse for an hour

    Slice the hot cross buns into 1cm thick slices and spread each with butter

    Overlap the slices, butter side up around the edge of a 22cm/9inch diameter flan dish, then sprinkle over some brown sugar, cinnamon and chopped chocolate before repeating in the centre

    Whisk the egg and yolks with the sugar in a separate bowl  

    Reheat the infused milk until it’s boiling then slowly pour it over egg mix while whisking constantly

    Pour over the crème anglaise over the hot cross buns then leave to stand for at least 30 minutes before baking. Can also be prepared day in advance, covered and stored in the fridge until needed.

    Preheat the oven to 180°C

    Place the dish into a roasting tray then add enough water to come a third of the way up the side of the dish then place into the oven for about 20-30 minutes or until the custard is just set and the top is browned

    Serve with crème fraiche, mascarpone or ice-cream

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