Tuesday, 19 April 2011

Try It Out Tuesday: Chocolatey hot cross bun and butter pudding

Photo by PSD















There's nothing like a hot cross bun at Easter time, fresh and toasted and smeared with unsalted butter. Yum, yum, yum!

Here's a recipe to use up any leftovers:

Dormouse's Chocolatey Easter Pudding

What you will need

  • 6 hot cross buns
  • Butter to spread
  • Small chunks of chocolate or easter egg  (we like dark chocolate)
  • 2 eggs
  • 1/2 pink milk
  • 1tsp sugar

How to make it

  • Slice the hot cross buns in half and lightly butter and sandwich.
  • Put the hot cross buns in a baking dish (large enough to hold all six).
  • Sprinkle over half the broken up chocolate / Easter egg.
  • Beat the eggs milk and sugar together, pour over.
  • Sprinkle over the other half of the chocolate / Easter egg.
  • Bake at gas mark 3 / 170c for 20 -35 mins until just set. 
  • Serve with custard or cream.