- 1/4 cup white choc bits
- 1 1/2 cups milk
- 1 1/2 cups thin cream
- 1/2 cup caster sugar
- 1 teaspoon vanilla extract
- 1/4 cup dark choc bits
- 2 tablespoon slivered almonds
- 6 hot-cross buns
- 6 eggs
Grease a 22cm cake tin and line base with non-stick baking paper. Cut each hot cross bun into four slices. Line base of tin with half the slices, fitting snugly. Sprinkle with white choc bits.
Whisk milk, cream, eggs, sugar and vanilla together in a large jug. Pour half the mixture over buns.
Top with remaining slices, pour rest of mixture over. Stand 30 mins to soak up liquid. Preheat oven to 160C or 140C fan-forced. Top with dark choc bits and almonds.
Stand cake tin in a baking dish and pour in boiling water to come halfway up the side. Bake for 1 hr until set and browned (it will rise when cooked, but sink on cooling).
Remove tin from dish and cool completely Run a knife around edge of pudding, turn onto a plate. Remove paper and invert pudding onto a serving plate. Cut into wedges to serve.