Easter calls for this cheeky chocolate hot cross bun pudding. The chocolate melts into the orange custard making it more decadent and luxurious.
What you’ll love: A great dessert, not just for Easter, but perfect for winter when you are craving something sweet and comforting.
Scald the milk in a medium saucepan. Remove from the heat. Whisk together the eggs and castor sugar until well blended. Gradually strain in the hot milk, stirring gently to avoid frothing. Add the orange zest.
Slice the hot cross buns and arrange in a baking dish large enough to accommodate them in a single layer. Scatter chocolate chunks between slices. Pour over the custard, and set aside for about 30 minutes to allow the custard to soak in.
Preheat the oven to 180’C. Place the pudding into another baking tray with high sides and fill this with hot water to about half way up the pudding dish (You are essentially baking this in a water bath/Bain Marie). This is a better way to bake custard desserts. Bake for 45 minutes. When cooked it will still be slightly wobbly inside.
Serve with lightly whipped cream.