Wow, talk about a long title. I’ve always been one of those people that think the shorter the title, the better but sometimes you need all of those delicious descriptions.
Easter is creeping up on us quickly. In fact, the whole year has just whizzed on by so far. It feels like just yesterday we were talking down Christmas decorations and now we’re buying hot cross buns and chocolate Easter eggs. Luckily for me, Easter is my favourite time of year because hot cross buns are like my kryptonite. I could eat them all year round but that takes the fun out of it.
A friend of ours offered us a weekend away as a honeymoon gift (as well as a board game) and I decided that I needed to make something tasty. I had just bought my first pack of hot cross buns for the year but as I’m the only one in the house that eats them, they needed to be used up. And that was how this delicious pudding came about.
My husband won’t eat hot cross buns, he just doesn’t like them. However, I’ve seen him come back for thirds when this pudding was served. When it’s baked up it comes out light and fluffy and nicely spiced thanks to the hot cross buns. The chocolate chips are just for fun. Normally I’d serve these with custard, cream or some ice cream but it’s good just on it’s own too.
I also discovered that if I sliced the hot cross buns without tearing them up individually, it made it so much easier to butter them. Before this had seemed like a daunting task but with this new method, it was actually really easy and took half the time. Always looking for those life hacks.
If you don’t have any citrus spare then don’t worry too much. Citrus zest always helps to lighten up spices and really make them sing but they’re not essential and you probably won’t ruin the dish if you leave them out. The chocolate chips also make this kid enticing, trust me. Unfortunately the end result isn’t the prettiest of dishes but the taste well and truly makes up for it.
- 6 Hot Cross Buns
- 2 Eggs
- 4 TBsp Soft Brown Sugar
- 2 C Milk
- 1C Chocolate Chips
- Zest of lemon and orange
- Slice your hot cross buns in half, butter each half and then cut into triangles.
- In a measuring jug, beat together your eggs, 2TBsp brown sugar and milk.
- Arrange your hot cross buns butter side up in a dish. They should be fairly tightly packed.
- Pour over the custard mixture, cover with glad wrap or a lid and pop into the fridge for 4 hours or overnight. It's optional to add the zest of lemon and orange now if you want a more intense flavour.
- Remove the lid/glad wrap and heat the oven to 180°C.
- Sprinkle the chocolate chips, zest (optional) and 2TBsp brown sugar over the top of the mixture.
- Bake for 30-45 minutes.
- Serve hot.