This recipe puts a fresh and flavourful twist on bread and butter pudding. Instead of bread we used a traditional Easter favourite, hot cross buns, with chunks of delicious Green and Black’s Organic Chocolate for extra richness. Orange marmalade will add bittersweet notes to the recipe.
500 ml whipping cream
325 ml 2% milk
1 vanilla pod
3 large eggs
115g granulated sugar
6 hot cross buns
50g unsalted butter
½ jar (approx. 220g) coarse-cut marmalade
200 g Green & Black’s organic dark 70%, milk and white, broken into pieces
powdered or confectioner’s sugar to serve
1. Preheat the oven to 170ºC/325ºF.
2. Pour the milk and cream into a saucepan.
3. Split the vanilla pod, scrape the seeds out with the tip of a knife and add them to the saucepan along with the pod. Bring the milk, cream and vanilla to a boil and remove from the heat.
4. Whisk together the eggs and granulated sugar.
5. Remove the vanilla pod from the boiled milk and cream and slowly pour the mixture on to the egg and sugar while whisking.
6. Return the vanilla pod to the custard mixture to further enhance the flavour.
7. Split the hot cross buns into halves. Butter the cut sides and spread with marmalade.
8. In a baking dish, stack the buns at an angle with the buttered side facing up. The buns should rest on one another resembling fallen dominos.
9. Scatter the chocolate pieces over the buns, making sure to tuck plenty between each layer.
10. Sieve the custard mixture into a container then pour it on top of the buns in the baking dish. The tops of the buns should be visible once all the custard has been added. Allow the buns to soak in the custard for 15 minutes.
11. Boil water in a large roasting pan. Once the water is boiled, place the baking dish with the buns and custard into the larger pan to create a double broiler.
12. Bake for approximately 30 minutes. The dish is ready once there is a slight browning on the tops of the buns and there is a thick consistency to the custard.
13. Remove from the broiler and dust with powdered or confectioner’s sugar to serve.
For an extra burst of flavour substitute your favourite jam for the marmalade, or even create a mixture. Apricot and raspberry are delicious substitutions.
Makes 6-8 servings