Raspberry & Choc Pudding
Recipe: #36743
April 05, 2021
"From our Sunday newspaper The Sunday Times. NOTE full recipe title is Raspberry and Chocolate Hot Cross Bun Pudding"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (335.2 g)
- Calories 708.6
- Total Fat - 43 g
- Saturated Fat - 17.4 g
- Cholesterol - 730.3 mg
- Sodium - 747.7 mg
- Total Carbohydrate - 49.6 g
- Dietary Fiber - 2.4 g
- Sugars - 24.4 g
- Protein - 30.1 g
- Calcium - 191.8 mg
- Iron - 4.8 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 160C and lightly grease an 8-cup (2 litre) ovenproof dish.
Step 2
Spread the cut side of each bun half evenly with butter, then spread with jam. Arrange in the prepared pan, alternating the bases, jam-side up with the tops, cross-side up and sprinkle with raspberries and white chocolate.
Step 3
Whisk the egg, milk, cream and sugar in a large bowl, then strain through a fine sieve into a jug and pour the custard mixture evenly over the buns and set aside for 15 mins to soak.
Step 4
Place the dish in a large roasting pan and pour enough boiling water into the pan to come halfway up the side of the dish and bake for 35-40 mins or until custard is just set and then set aside for 5 mins to cool slightly before serving.
Step 5
NOTE - You can use traditional fruit hot cross buns instead if preferred.
Tips
No special items needed.
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