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Recipe

Easter hot cross bun pudding with chocolate and pears

Nadia Lim's hot cross bun pudding recipe is a must-try this Easter! Dotted with butter, chocolate and marmalade, soaked in custard then served with maple-roasted pears, this dessert is decadence at its best!

By Nadia Lim
  • 45 mins cooking
  • Serves 6
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Ingredients

  • 50 gram butter, softened, plus extra for greasing
  • 4-6 hot cross buns (depending on the size of your baking dish)
  • 1/4 cup marmalade (or other jam like apricot or plum)
  • 100 gram good-quality chocolate (milk or dark), chopped
  • 3 free-range eggs
  • 1/2 cup cream
  • 1/2 cup milk
  • 1 teaspoon vanilla essence or extract
  • 1/4 cup brown sugar
  • 3-4 tbsp cream
To serve
  • custard, ice cream or whipped cream
  • roasted pears or other fruit, to serve, optional (see recipe in tips)

Method

  • 1
    Preheat oven to 180°C. Grease a medium-sized baking dish with butter (this recipe used a 27 x 18cm baking dish).
  • 2
    Cut each bun horizontally into 1cm-thick slices (about 3 slices per bun). Spread each piece with butter and marmalade. Arrange in baking dish, overlapping, until the baking dish is full. Scatter chopped chocolate over the top.
  • 3
    Whisk together eggs, first measure of cream, milk, vanilla and 2 Tbsp of brown sugar then pour over the sliced buns and chocolate. Push the buns down gently to soak in the custard.
  • 4
    Sprinkle remaining brown sugar over the top and drizzle with last measure of cream.
  • 5
    Bake for about 25 minutes until top has formed a crust and the custard is just set. Let pudding stand for 10-15 minutes before serving warm with custard, ice cream or cream, plus roasted fruit if desired. Or keep it in the fridge for breakfast pudding the next day – it’s such a treat warmed up with custard or cream!

Notes

  • To make maple-roasted pears, quarter 4 just-ripe pears length-ways (don’t bother peeling, coring or removing stem). Place in a medium baking dish, sprinkle with a good pinch of cinnamon and drizzle with 2-3 tablespoons pure maple syrup. Pour ¼ cup water into the baking dish. Roast for about 40 minutes at 180°C, basting the pears a few times throughout. Dairy-free, gluten-free.

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