Easy hot cross bun Bread and Butter pudding recipe made extra special with chocolate chips! An easy way to use up hot cross buns this pudding makes for a wonderful dessert to share around the table.
Ingredients
8 Western Star Hot Cross Buns (Traditional recipe)
50g Western Star Spreadable Original
100g 70 % cocoa dark chocolate, roughly chopped
350ml Western Star Thickened Cream, plus extra, to serve
2 teaspoons vanilla bean paste
1 1/2 cup milk
4 eggs
2/3 cup caster sugar
60 ml orange juice
Icing sugar, to dust
Method
Grease an 8 cup-capacity round baking dish. Split buns through the centre. Spread Western Star Spreadable on each bun half and place base of buns into prepared pan. Sprinkle chocolate over buns.
Pour cream and vanilla into a saucepan and place over a medium heat for 5 minutes or until hot. Whisk milk, eggs, sugar and orange juice in a large bowl. Add warm cream. Pour mixture through a fine sieve over bun bases. Place bun tops over bases and set aside for 15 minutes for buns to soften in the custard mixture.
Preheat oven to 180°C. Place baking dish into a large roasting pan and pour enough boiling water to come halfway up the sides of baking dish. Bake for 45-50 minutes or until the custard is just set in the centre (there will still be a slight wobble, but this will thicken on standing). Dust with icing sugar and serve with a drizzle of the extra Thickened Cream.
