Chocolate orange hot cross bun pudding

An easy pudding for your Easter celebrations, or for using up leftover Hot Cross Buns and chocolate, after all your family feasts this spring. Simply sandwich together buns with chocolate and marmalade, soak in custard, and bake. This is the ultimate easy, yet indulgent Easter bread and butter pudding recipe!

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Serves 4-6

Vegetarian

Ingredients

4 hot cross buns
20g unsalted butter, softened
3 tbsp thick-cut marmalade
50g milk or dark chocolate, chopped (or chocolate chips)
1 egg
20g caster sugar
150ml milk
75ml double cream
½ tsp vanilla bean paste or extract
1 tbsp demerara sugar

Cooking instructions

Preheat the oven to 180°C/160°C fan/Gas 4.
Halve each bun and spread each half with the butter. Spread the marmalade over the bottom halves and top with the chopped chocolate.
Sandwich the buns back together and place into an ovenproof dish so that they fit snugly together.
In a large bowl, crack in the egg then add the sugar and whisk well to combine.
Warm the milk, cream and vanilla in a small pan, just until steaming. Whisk a little into the egg mixture, so as not to scramble the egg, then gradually add more and whisk again until smooth.
Pour over the buns and push them all down so submerged. Leave to soak for 10 minutes.
Sprinkle the demerara sugar over the top and bake for 25 minutes or until the custard is just set.
Serve hot with ice cream, cream or custard.