A DELICIOUS Easter dessert, that’s so incredibly easy. Hot cross buns, chocolate, and more for a yummy hot cross bun pudding!
Easter baking
Sooooo I just couldn’t resist oneeee more Easter recipe for this year. I have loads of other plans, but there’s only so much Easter content you can post in one year and not annoy people.
I thought this one is best to leave till last, as it’s just so incredibly and unbelievably easy, and it’s a good one for if you bought too many Hot Cross Buns for Easter Weekend.
As I have said many times before, my favourite times of the year to bake are Christmas and Easter! Something about themed baking just makes it even more enjoyable than usual! If you have a crown to please this Easter or just want a fun baking day, be sure to check out my long supply of Easter recipes here!
Hot cross buns
I am OBSESSED with hot cross buns, and I know that they are available all year round, or you can make your own, but nothing beats the special flavours that they release for this time of year. I used some Marks & Spencers salted caramel and chocolate hot cross buns in my chocolate dippy eggs recipe, and OH MY GOSH they are incredible.
You can of course use whatever flavour you like, or even plain ones! Just be sure to use your favourite! OR… you could make your own with my recipe here! Now here’s where things really get intense, why not try this pudding using my chocolate hot cross bun recipe – chocolate overload heaven!
Hot cross bun pudding
I decided, that as I had got a little carried away and bought EIGHT packets of these bad boys when they were on offer and shoved them in the freezer, that I should probably use them for this recipe as well. I have no regrets about this because it tastes INCREDIBLE.
Oh my jeez, I can’t even describe how incredible and just delicious this was. And yes, I do use the word ‘incredible’ a lot. Most hot cross bun puddings like this are basically bread and butter puddings, but as I wasn’t really going to be doing the ‘butter’ side of it, I just thought I’d call it hot cross bun pudding.
Chocolate overload
I’ve seen a few which use marmalade in the middle of the buns, and that’s delicious, but I wanted chocolate overload. You can obviously use whatever you want in the middle, but a row of a bar of chocolate is INSANE. So unbelievably gooey and just irresistible.
The mixture itself to make it the pudding is as simple as it can get. Whack it all in a bowl, whisk, and pour on. Literally, that simple. I do go a bit overboard as I then decided to sprinkle some chocolate chips on top for decoration, as well as an extra hit of chocolate, but can you blame me really?! I couldn’t resist it!
Tips & Tricks
The pudding is gooey, delicious, and definitely a crowd-pleaser. Use any hot cross bun’s you like, any flavourings in the middle you like, just enjoy it! Or even make the dish half and half. Some packets come in four’s, so make half a dish of chocolate buns, and half of Bramley apple!
This dessert is best served fresh, but you can prep it in advance and bake later in the day, or you can bake it and reheat it later on – both work well.
Definitely an ideal dessert to feed everyone, and it’s just so quick to do. Enjoy! x
Hot Cross Bun Pudding!
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Ingredients
- 6-8 hot cross buns (halved)
- 200 g milk chocolate (bar)
- 300 ml milk
- 275 ml double cream
- 2 medium eggs
- 3 tbsp caster sugar
- 1 tsp vanilla
- 100 g chocolate chips
Instructions
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Preheat your oven to 180ºc/160ºfan and grease a large ceramic/glass baking dish/tray. It should fit 6-8 hot cross buns sat next to each other (like in the pictures)
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Halve your hot cross buns like you would to toast them, and put a few chunks of chocolate in the middle and sandwich again. I used a chocolate bar, and snapped the rows off and put a row in the middle of each bun.
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Lay all your hot cross buns next to each other in the dish. Mine easily fit six, and then a 7th split in half on the ends – or as many as you need.
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In a bowl, whisk together the milk, double cream, eggs, sugar and vanilla until combined.
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Pour over the hot cross buns, and sprinkle over the chocolate chips.
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Bake in the oven for 40 minutes, and then remove and leave to cool for 10 minutes before eating!
Notes
- I used Marks & Spencers chocolate and salted caramel hot cross buns for this.
- I used a ceramic dish as you can see, as they’re so good for baking these kind of desserts.
- You don’t have to use the chocolate in the middle, you could use a chocolate spread, a bit of caramel, or a jam, I just wanted this to be uber chocolatey.
- This is best served warm, but can easily be reheated if it goes cold.
- You can use either semi-skimmed milk or whole milk in this recipe, I wouldn’t recommend skimmed.
- This will last for 2 days after the day of making.
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
