This easy Chocolate and Raspberry Hot Cross Bun Pudding is a delicious Easter dessert recipe. It's a great way to use up leftover hot cross buns if you have any!
Ingredients
6 Hot Cross buns
60g Western Star Spreadable Original
1 cup frozen or fresh raspberries
500ml Western Star Thickened Cream
5 large eggs
1 cup full cream milk
½ cup caster sugar
100g dark chocolate, coarsely chopped
Method
Preheat oven to 180°C and grease an 8 cup/ 2L baking dish
Cut the buns in half through the centre, spread each half with Western Star Spreadable and place the bottom halves of the buns into the prepared dish. Sprinkle over half of the raspberries and chopped chocolate
Place the cream into a saucepan over medium heat until just starting to simmer, set aside to cool slightly. In a large bowl whisk eggs, milk and sugar until well combined before pouring over the hot cream and continuing to whisk for a further 15 seconds. Strain the custard mixture through a fine sieve
Pour the custard mixture over the bun bases, place the bun tops on top of the bases and sprinkle over the remaining raspberries and chocolate. Let sit for 15 minutes
Place the dish into a large roasting pan and carefully pour enough boiling water into the pan to come halfway up the sides of the dish. Bake for 45-50 minutes or until the custard is set. Set aside for 5 minutes before serving
Tips & Hints
You can use left-over hot cross buns for this recipe.
Serve with extra thickened cream and a generous handful of seasonal berries.
