Hot Cross Bun Pudding with Egg Custard & Meringue Topping
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Puddings
- Method: Baking
Description
This decadent pudding made with hot cross buns is a sweet end to an Easter celebration!
Ingredients
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
⅓ 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
Instructions
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 20-30 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.
