The humble Hot Cross Bun. A staple every year at Easter whether you like them or not. Many people turn their noses up at raisins, but with this delicious (and heavenly) recipe, there is plenty of chocolate to quell the naysayers. Using standard Hot Cross Buns you get from the supermarket or bakery, and 3 types of chocolate, all in a creamy custard, this pudding makes 40 days of Lent worth
the wait! Hot Cross Buns have been part of the Easter repertoire since the 12 th century according to some, and have been a favourite nearly all that time. Nearly, but not quite… there was a time in history that the Hot Cross Bun was banned! You can read all about that here. Quite a journey for a little bun. Happy Easter!
What you need:
- Butter to grease the Dutch Oven
- 6 chocolate Hot Cross Buns (or 8 mini size buns)
- 50 grams of butter
- 6 eggs
- 1 cup of milk
- 1 cup of cream
- 2 teaspoons of vanilla essence
- 1/3 cup of sugar
- ½ cup of Nutella
- 2 tablespoons of milk chocolate chips
- 2 tablespoons of white chocolate chips
- Icing sugar
- Ice Cream
How to make:
- Preheat your oven to 180°C.
- Grease your Biroix Dutch Oven with butter.
- Take a Hot Cross Bun and make 2 deep cuts in the top of the bun (where the cross is) as if you were cutting it into 3 slices. Don’t cut all the way through.
- Using butter knife, spread Nutella in the slices.
- Repeat for all the buns.
- Place all the buns in your Biroix Dutch Oven (they can be squished a little to fit).
- To make the custard, add eggs, milk, cream, vanilla and sugar into a medium bowl and whisk.
- Pour the mixture over the buns and leave to soak for 15-30 mins.
- Sprinkle the chocolate chips over the pudding, nestling some into the custard.
- Cook uncovered for 40 – 50 minutes until custard is set. If the buns are getting too brown on top, place the lid on.
- Dust with icing sugar and serve with cream or ice cream.
This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries