Nadia Lim’s hot cross bun pudding recipe is a must-try this Easter.
So over Easter eggs? This recipe will steal the show over shiny-wrapped treats any day.
Dotted with butter, chocolate and marmalade, soaked in custard then served with maple-roasted pears, this dessert is decadence at its best.
Easy | Serves: 6 | 45 mins
- 50g butter, softened, plus extra for greasing
- 4-6 hot cross buns (depending on the size of your baking dish)
- 1/4 cup marmalade (or other jam like apricot or plum)
- 100g good-quality chocolate (milk or dark), chopped
- 3 free-range eggs
- 1/2 cup cream
- 1/2 cup milk
- 1 tsp vanilla essence or extract
- 1/4 cup brown sugar
- 3-4 tbsp cream
- custard, ice cream or whipped cream
- roasted pears or other fruit, to serve, optional (see recipe in tips)
- Preheat oven to 180°C. Grease a medium-sized baking dish with butter (this recipe used a 27 x 18cm baking dish).
- Cut each bun horizontally into 1cm-thick slices (about 3 slices per bun). Spread each piece with butter and marmalade. Arrange in baking dish, overlapping, until the baking dish is full. Scatter chopped chocolate over the top.
- Whisk together eggs, first measure of cream, milk, vanilla and 2 Tbsp of brown sugar then pour over the sliced buns and chocolate. Push the buns down gently to soak in the custard.
- Sprinkle remaining brown sugar over the top and drizzle with last measure of cream.
- Bake for about 25 minutes until top has formed a crust and the custard is just set. Let pudding stand for 10-15 minutes before serving warm with custard, ice cream or cream, plus roasted fruit if desired. Or keep it in the fridge for breakfast pudding the next day – it’s such a treat warmed up with custard or cream!
To make maple-roasted pears, quarter 4 just-ripe pears length-ways (don’t bother peeling, coring or removing stem). Place in a medium baking dish, sprinkle with a good pinch of cinnamon and drizzle with 2-3 tablespoons pure maple syrup. Pour ¼ cup water into the baking dish. Roast for about 40 minutes at 180°C, basting the pears a few times throughout. Dairy-free, gluten-free.
This recipe originally appeared on Food To Love.