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0:15 Prep
1:00 Cook
8 Servings

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

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