Raspberry & Chocolate Hot Cross Bun Pudding

Prep: 30 mins   Cook: 40 mins   Serves: 8


5 Chocolate Hot Cross Buns, day-old, split

40g butter, softened

1/4 cup (85g) raspberry jam

1 cup (125g) fresh raspberries or frozen raspberries

100g white chocolate, coarsely chopped

6 Free Range Eggs, lightly whisked

1 cup (250ml) milk

1/2 cup (125ml) thickened cream

1/3 cup (75g) caster sugar


Preheat oven to 160C. Lightly grease an 8-cup (2L) ovenproof dish.

Spread the cut side of each bun half evenly with butter, then spread with jam. Arrange in the prepared pan, alternating the bases, jam-side up with the tops, cross-side up. Sprinkle with raspberries and white chocolate.

Whisk the egg, milk, cream and sugar in a large bowl, then strain through a fine sieve into a jug. Pour the custard mixture evenly over the buns. Set aside for 15 mins to soak.

Place the dish in a large roasting pan. Pour enough boiling water into the pan to come halfway up the side of the dish. Bake for 35-40 mins or until custard is just set. Set aside for 5 mins to cool slightly before serving.