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Raspberry & Choc Pudding

Here's how you make Raspberry & Choc Pudding
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  • Servings: 8
  • Prep: 30m
  • Cook: 40m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 450 grams chocolate hot ross buns, 5 day-old and split (see notes)
  • 40 grams butter, softened
  • 1/4 cup raspberry jam, (85 grams)
  • 1 cup raspberries, fresh or frozen raspberries (125 grams)
  • 100 grams white chocolate, coarsely chopped
  • 6 eggs, lightly whisked
  • 1 cup milk (250 ml)
  • 1/2 cup cream, thickened (125 ml)
  • 1/3 cup caster sugar (75 grams)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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