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Chocolate and orange bun pudding

6 hot cross buns

250ml (8fl oz) semi-skimmed milk

250ml (8fl oz) single cream

1 orange, zest only

1 tsp vanilla bean paste or vanilla extract

15ml (1 tbsp) cointreau, optional

3 large eggs

4 tbsp caster sugar

75g (3oz) 70% dark chocolate, roughly chopped


1Heat oven to gas 3, 160°C, fan 140°C. Cut the hot cross buns in half and fit the bottom halves snugly in a baking dish (approx 1.5 litres or 2 1⁄2pints).

2Put the milk, cream, orange zest, vanilla and Cointreau, if using, into a saucepan and gently warm. Whisk together the eggs and sugar in a bowl, then gradually add the warm, creamy mixture, whisking all the time.

3Scatter two thirds of the chocolate over the buns, then pour over half the creamy mixture. Leave to soak for a few mins, then pop on the top half of each bun and push down. Pour over the remaining creamy mixture and leave to soak for 30 minutes.

4Scatter the remaining chocolate over the pudding and bake for 35-45 mins until the top is golden and the custard gently set. Leave to stand for a few minutes before serving.


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