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Ingredients
- 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
Method
1
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.
2
Whisk milk, cream, eggs, sugar and vanilla together in a large jug. Pour half the mixture over buns.
3
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.
4
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).
5
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.
Source: taste.com.au
