Chocolate hot cross bread and butter pudding
- 75g butter, softened
- 9 hot cross buns, halved
- 100g dark chocolate, chopped
- 500ml full-fat milk
- 200ml double cream
- 2tsp vanilla extract
- 8 medium organic free-range egg yolks
- 150g caster sugar
Top tip: For a fruity alternative, you can add a generous helping of fresh berries - see our blueberry bread and butter pudding here.
- Heat the oven to 150°C (gas mark 2). Lightly butter the cut side of each hot cross bun, then arrange the bottom halves overlapping in a buttered, square ovenproof baking dish, about 25cm wide and 7cm deep. Scatter over half the chocolate pieces, then arrange the top halves of the hot cross buns in a grid pattern on top. Scatter over the remaining chocolate.
- To make the custard, heat the milk and cream in a large pan until hot, but not boiling. Stir in the vanilla and allow to cool for a couple of minutes. Whisk the egg yolks with the sugar and gradually pour the hot milk onto the eggs, stirring continuously until combined. Return to the pan and heat very gently, stirring all the time for about 5 mins until the custard just starts to thicken and coats the back of a spoon.
- Carefully pour over the hot cross buns, allowing the custard to soak in as you go. Put the dish into a large roasting tin, so that there is space around the dish.
- Transfer to the middle shelf of the oven, pour boiling water from the kettle into the tin until it reaches halfway up the side of the baking dish. Carefully slide into the oven and bake for 40-50 mins.
- Serve with pouring cream.