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Hot Cross Bun Pudding with Egg Custard & Meringue Topping recipe

Hot Cross Bun Pudding with Egg Custard & Meringue Topping

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This decadent pudding made with hot cross buns is a sweet end to an Easter celebration!

  • Makes : 12 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 25 mins
Categories: Baked, Baking, Easter, Puddings
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Egg Custard

4 C (1 litre) cream

1  vanilla pod

1 cinnamon stick

10 egg yolks

¾ C (160 g) castor sugar

12 hot  cross buns

1/3 C roasted shelled peanuts

100 g milk chocolate, chopped

Meringue

5 egg whites

¾ C (160 g) castor sugar

100 g peanut snack, broken into chunks

To serve, cinnamon or vanilla ice cream

Preheat the oven to 170 °C.

Add the vanilla and cinnamon stick to the cream and bring to the boil over gentle heat.

In a separate bowl, whisk the yolks and  castor sugar together until pale and thick.

When the cream has boiled, strain and add slowly to the yolk mixture, whisking all the time.

Cut the hot cross buns in half and arrange in an oven proof dish. Sprinkle the peanuts and chopped chocolate in between the slices of hot cross bun.

Pour the hot egg custard over the hot cross buns and leave to soak for 20-30 minutes.

Place in the oven for 20­30 minutes or until there is no more liquid custard.

Meringue

Whisk the egg whites and  the castor sugar into a stiff meringue. Pipe on top of the warm pudding and either burn with a blow torch, or grill under a hot grill until golden brown.

Garnish with the peanut snack and serve warm with cinnamon ice cream or vanilla ice cream.