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Main Ingredient: Hot Cross Buns
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Prep Time: 15 mins
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Cook Time: 35-40 mins
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Serves: 6-8
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Recipe by: Chef Mitch
Method:
Preheat the oven to 170°C fan bake.
Prepare the Dish (5 minutes)
- Butter a ceramic or roasting dish (approx. 32cm x 22cm).
- Split the hot cross buns and butter both the tops and bottoms.
- Arrange a layer of buns to cover the bottom of the prepared dish.
Assemble the Pudding (10 minutes)
- In a mixing bowl, combine all remaining ingredients for the custard, except the Biscoff spread and chocolate.
- Spread about 1 teaspoon of Biscoff over each split bun.
- Place a piece of chocolate on top of each bun.
Add Custard and Rest (10 minutes)
- Pour the egg-cream custard mixture evenly over the buns.
- Let the pudding sit for 10 minutes to allow the custard to soak into the buns.
Bake the Pudding (35–40 minutes)
- Bake the pudding for 35–40 minutes, or until the custard is set and the top is golden brown.
Serve
- Remove from oven and serve warm, optionally with cream or ice cream on the side.
