Chocolate Hot Cross Bun Pudding

Serves: 6

Time: 40 minutes (including baking time)

Difficulty: Easy

‍

50g Ivy’s Reserve Farmhouse Salted Butter, softened & extra for greasing

6 Hot Cross Buns, halved

100g Dark Chocolate, roughly chopped

300ml Double Cream

200ml Whole Milk

3 Free-Range Eggs, medium

75g Golden Caster Sugar

1 Tsp Vanilla Extract

2 tbsp Demerara Sugar, optional

‍

1. Start by preparing the hot cross buns. Slice each bun in half and spread a generous amount of Ivy’s Reserve Salted Butter on each half. Next, butter the base and sides of a 25cm/10-inch ovenproof baking dish.

2. Line the bottom of the baking dish with the buttered bottom halves of the hot cross buns, nestle them in closely together. Sprinkle the chopped dark chocolate over the top, then add the top halves of the buns, pushing down on slightly to seal in the chocolate.

3. Next make the custard. In a mixing bowl, whisk together the eggs, sugar, vanilla, double cream and milk until smooth and well combined. The mixture should be pale, silky, and just thick enough to coat the back of a spoon.

4. Slowly pour the custard over the buns, making sure every piece gets a good soak. Let it sit for 15 minutes to soak up the custard. For a little extra crunch, scatter over demerara sugar.

5. Preheat the oven to 160°C fan/ 180°C / Gas Mark 4, then bake the pudding for 30 minutes, or until the top is golden and the custard has set but still has a little wobble in the centre.

6. Serve warm, straight from the dish. For full indulgence, add a drizzle of cream, a scoop of ice cream, or extra custard.

Top tips

· Switch up the buns – Classic spiced hot cross buns work beautifully, but why not try Chocolate & Orange for a citrusy twist, Salted Caramel brings extra indulgence, or Apple & Cinnamon gives a cosy feel.

· Swap the whole milk for extra double cream for a richer custard.

· If you’re short on time, ready-made fresh custard works just as well - just warm it slightly and whisk in an extra egg before pouring over the hot cross buns.

· Serve with clotted cream, a drizzle of melted chocolate or a scoop of ice cream. If you want a bit of contrast to the richness, a handful of fresh raspberries or a grating of orange zest on top is magic.

‍