Raspberry & Choc Pudding
Created by ImPat on April 5, 2021
- Servings: 8
- Prep Time: 30m
- Cook Time: 40m
- Recipe #36743
Ingredients
- 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)
How to Make
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Step 1: Preheat oven to 160C and lightly grease an 8-cup (2 litre) ovenproof dish.
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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.
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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.
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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.
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Step 5: NOTE - You can use traditional fruit hot cross buns instead if preferred.