4-6 hot cross buns (depending on how big
your baking dish is)
50g butter, softened
¼ cup marmalade (or other jam like
apricot or plum)
100g good-quality chocolate (milk or dark),
3 free-range eggs
½ cup cream
½ cup milk
1 tsp vanilla essence or extract
¼ cup brown sugar
3-4 tbsp cream
custard, ice cream or whipped cream
maple-roasted pears (see recipe in method),
Ingredients provided by:
Preheat oven to 180°C. Grease a medium-sized baking dish with butter (I used a 27x18cm rectangular baking dish).
Cut each bun horizontally into 1cm-thick slices (about 3 slices per bun). Spread each piece with butter and marmalade. Arrange in a baking dish, overlapping, until the dish is full.
Scatter chopped chocolate over hot cross buns. Whisk together eggs, first measure of cream, milk, vanilla and 2 tablespoons of the brown sugar. Pour mixture over hot cross buns and chocolate. Push the buns down gently to soak in the custard.
Sprinkle remaining brown sugar over the top and drizzle with last measure of cream. Bake for about 25 minutes until the top has formed a crust and the custard is just set. Allow pudding to stand for about 15 minutes before serving. Serve warm with custard, ice cream or whipped cream plus roasted fruit if desired. Or…. you can keep it in the fridge for pudding or breakfast the next day! It’s such a treat warmed up for breakfast with custard or cream!
To make maple-roasted pears, quarter 4 just-ripe pears lengthways (don’t bother peeling, coring or removing stem). Place in a medium baking dish, sprinkle with a good pinch of cinnamon and drizzle with 2-3 tablespoons pure maple syrup. Pour ¼ cup water into the baking dish. Roast for about 40 minutes at 180°C, basting the pears a few times throughout.
Wine Match: Waipara Hills 2017 Riesling
The marmalade flavours scream for the unctuousness of the Waipara Hills Riesling. Give it a try!