You can’t get any more Easter than chocolate and hot cross buns. So I thought why not combine the two.
This recipe is both easy to make and impossible to resist. Chocolate hot cross bun pudding brings together the warmth of freshly baked buns with rich layers of dark chocolate and creamy custard, creating a dessert that’s perfect for Easter.
This is a dessert that will have you going back for “just one more spoonful” until the whole pan has mysteriously vanished.
There’s nothing quite like the cosy comfort of a warm, gooey bread pudding fresh from the oven. Thick slices of pillowy hot cross buns, generously slathered with rich hazelnut chocolate spread and studded with pockets of melty dark chocolate chips. Layered in a deep dish and drowned in a velvety custard made from cream, milk, eggs and vanilla. As it bakes, the flavours combine, creating an irresistible sweet treat.
Let’s dive into the kitchen and whip up this irresistible dessert! Happy Easter everyone 🐣
Chocolate Hot Cross Bun Pudding
Ingredients
- 100g dark chocolate chips
- 8 hotcross buns
- 4 eggs
- 400ml double cream
- 500ml milk
- 100g caster sugar
- Nutella
- 1 tsp vanilla extract
- 1 tbsp golden caster sugar
Directions
- Preheat the oven to 180°C.
- Scatter 50 grams of the chocolate chips over the base of a pie dish.
- Cut the hotcross buns in half and spread Nutella on both sides. Then lay them in the dish, cut side down and slightly overlapping, and scatter over the remaining chocolate chips.
- In a bowl, whisk together the eggs, cream, milk, caster sugar and vanilla, then pour this mixture over the hotcross buns.
- Sprinkle with a tablespoon of golden caster sugar and allow to stand for 15 minutes before baking in the oven for 45 minutes, or until the custard is just set in the centre.
