Chocolate Orange Hot Cross Bun Pudding
Difficulty: Easy
Servings
8
servingsPrep time
20
minutesCooking time
40
minutesThis super-easy bread and butter pudding is the BEST way to enjoy hot cross buns. Soft and custardy in the middle, golden on top, and ridiculously deliciously yummy. It’s cosy, nostalgic comfort food with a little Easter twist, featuring chocolate and orange flavours.
Ingredients
10 10 hot cross buns, halved horizontally
350 ml 350 cream, plus extra for serving
250 ml 250 full-cream milk
100 g 100 caster sugar
1 1/2 tsps 1 1/2 ground cinnamon
1/2 tsp 1/2 freshly grated nutmeg
Finely grated zest of 1 large orange
Pinch Pinch salt
8 8 whole eggs
3/4 3/4 cup chocolate chips
30 g 30 salted butter, cut into pea-sized dots
A handful of raspberries and small Easter eggs, for serving (optional)
Directions
- Preheat oven to 180°c. Arrange bun halves in a greased 20 x 30cm ovenproof dish, overlapping slightly if needed. Scatter chocolate chips between layers and over the top.
- In a saucepan, gently warm cream, milk and sugar over medium heat just until sugar dissolves. Remove from heat and whisk in cinnamon, nutmeg, salt and orange zest.
- In a separate bowl, lightly whisk the whole eggs. Gradually pour in the warm cream mixture, whisking constantly until smooth.
- Pour the custard evenly over the buns, pressing gently so they absorb it. Let the pudding sit for 15 minutes – enough time for the buns to soak without becoming mushy – then dot the tops with pieces of butter for a glossy, slightly caramelised finish.
- Bake the pudding for 35-40 minutes, until the custard is just set but still slightly wobbly in the centre.
- Remove from the oven, scatter with berries and Easter eggs (if using), then spoon straight from the dish, with extra cream for drizzling.