Chocolate & Orange Bun Pudding
| Serves: | 6 |
| Cooking Time: | 48 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 300 ml low fat milk
- 1 cup Double cream
- 2 cups whipping cream
- 1/2 vanilla pod, split and seeds scraped out
- 3 Free-range eggs, beaten
- 75 g Castor sugar
- 6 chocolate hot cross buns, sliced in half and spread with a knob of butter
- juice of 1 orange or mineola
- 1 handful mixed dried fruit, chopped
- zest of 1 orange or mineola
- a little icing sugar, for dusting
- 200 g fresh raspberries
- orange or mineola slices
- cinnamon sugar, for dusting
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
1. Preheat the oven to 170°C.
2. For the custard base, add the milk and cream to a saucepan and bring just to the boil.
3. Cut the vanilla pod in half, scrape out the seeds, and add to the pan.
4. Whisk the eggs with the sugar until pale, then whisk in the milk and cream mixture, removing the vanilla pod shell.
5. Dip the hot cross bun halves in the mixture, then place in an ovenproof dish.
6. Drizzle over the citrus juice and sprinkle over the mixed dried fruit and the citrus zest. Sieve the custard over, and leave it all to soak for at least 15 minutes. Sprinkle with some cinnamon sugar.
7. Place the dish in a roasting tin, half-fill the tin with hot water, then bake the pudding for about 45 minutes.
8. When cooked it will have a slight crust on top but will still be slightly wobbly inside. Dust with the icing sugar and serve with the citrus slices (below) and fresh raspberries.
9. Drizzle some castor sugar on citrus slices and grill in the oven for 3 minutes until golden brown.