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.
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Prep time: 20 min
Baking time: 45 min
Oven: 180 degrees Celsius
- 12 hot cross buns
- 500 ml of cream
- 250 ml of full cream milk
- 1 tablespoon of vanilla extract or 2 vanilla pods
- 300g of white chocolate
- 5 egg yolks
- 2 whole eggs
- 150g of castor sugar
- Preheat the oven to 180℃.
- Slice and generously butter 12 fresh hot cross buns. Cut them through lengthways and arrange in a buttered baking tray.
- Combine and heat 500ml of cream and 250ml of milk together.
- Add 1 tablespoon of vanilla extract or two scraped vanilla pods, if available. As soon as the liquid is warm, add 300g of white chocolate and stir until everything has melted together. Be careful not to cook.
- Whisk together 5 egg yolks and 2 whole eggs with 150g of castor sugar and slowly pour over the warm cream mixture until all is blended.
- Pour mixture over hot cross buns and let it soak for 15 min.
- Bake for 30 to 45 minutes or until set.
A journalist by trade, features writer on occasion and now the digital editor of SA Country Life. The first chance she gets, Leigh will tell you about a podcast she was recently listening to and how you simply have to make the move from radio. In a previous life, she once taught English on Jeju which left her with an insatiable craving for kimchi.