Chef Mynhardt Joubert has taken the humble hot cross bun and combined it with chocolate in this bread and butter pudding recipe.
Everything about this dish just shouts Easter, but there’s no harm in serving it year round – just as long as you can find the main ingredient. Top it all off with some ice cream or custard for a real sweet treat. And if you’re up for it, add a shot of brandy for a real kick.
You also might like: 3 Dessert Recipes for the Easter Long Weekend
Oven: 180 degrees Celsius