prep: 15mins
cook: 1h
serves: 8-10

Ingredients

  • 6 hot cross buns
  • 50g pecan nuts, roasted
  • 50g good quality milk chocolate, chopped
  • 3 eggs
  • 150g brown sugar
  • 200mL Bulla Crème Fraîche
  • 300mL Bulla Cooking Cream
  • 1 tsp vanilla paste
  • 5 egg yolks
  • to serve
  • dusting of icing sugar
  • scoop of Bulla Creamy Classics Vanilla & Boysenberry Ice Cream

Kirsten Tibballs’ Hot Cross Bun Pudding

method

  1. Preheat oven to 160°C.
  2. Cut the hot cross buns into quarters and place them in a 240mm x 240mm greased, baking dish.
  3. Sprinkle the buns with the pecans and chocolate.
  4. Combine all remaining ingredients in a bowl and pour mixture over the hot cross buns.
  5. Bake for approximately 50-60 minutes at 160°C, or until it has firmed up in the centre.
  6. Dust with icing sugar and serve with a scoop of Bulla Creamy Classics Vanilla & Boysenberry Ice Cream to finish.
  7. Tip: This recipe is perfect for those left over hot cross buns.