Chocolate Orange Hot Cross Bun Pudding
By Charlotte Clarke
Easter is fast approaching and you’re probably already thinking about your next great bake, but you’re fresh out of Easter dessert recipes. We understand, so we’ve come up with a most enchanting chocolate orange hot cross bun pudding recipe that puts a springtime spin on a timeless classic.
Bread and butter pudding is a gloriously unpretentious British dessert – a centuries-old comfort food favourite beloved by millions – but one that can often feel a bit uninspired regardless of what bread you use. But fear not. Soaking the humble hot cross bun in a gorgeous Gladys May’s Duck Egg custard is a sensational seasonal upgrade and may soon become one of your favourite Easter dessert recipes.
If you’re searching for a sumptuous centrepiece dessert to serve over the Easter weekend or looking for a way to make the most of those Easter leftovers, this wonderfully simple bake is the perfect way to impress your friends and family.
- 6 hot cross buns
- 2 tbsp. orange marmalade
- 250ml double cream
- 250ml milk
- 1 tsp. vanilla bean paste or extract
- 2 Heritage Breeds Gladys May’s Duck Eggs
- 75g caster sugar
- Finely grated zest of 2 oranges
- 75g dark chocolate, roughly chopped
- Start off by preheating the oven to Gas Mark 3, 160°C.
- Cut the hot cross buns in half and fit the bottom halves snugly into a buttered baking dish (approximately 1.5 litres).
- Warm the marmalade in a microwave then brush half over the base of the buns.
- Put the milk, cream, orange zest, and vanilla, into a saucepan and gently warm.
- Whisk together the duck eggs and sugar in a bowl, then gradually add the warm, creamy mixture, whisking all the time.
- Scatter two thirds of the chocolate over the buns, then pour over half the creamy egg mixture. Leave to soak for a few minutes.
- Pop on the top half of each bun and brush with the remaining marmalade.
- Push the tops down, pour over the remaining mixture and leave to soak for 30 minutes.
- Scatter the remaining chocolate over the pudding, Place in a roasting tin half-filled with water to make a bain-marie. Cook for 35-40 minutes until golden brown.
- Allow to stand for 5 minutes before serving.