A great dessert recipe when hosting an Easter dinner party, this pudding uses hot cross buns, choc-hazelnut spread, and cream for an easy, yet delicious treat.
6 bakery-style hot cross buns
½ cup chocolate-hazelnut spread
½ cup milk, warm
½ cup caster sugar
600 ml thickened cream
1 tbsp vanilla essence
- Preheat oven to 160°C (140°C fan forced). Lightly grease a 2.8L baking dish with cooking spray. Slice each bun vertically into 4 slices, spread one side of each slice with a layer of hazelnut spread.
- Dip the slices into the milk and arrange the buns in the base of the baking dish, assembling the slices to resemble the buns.
- Whisk the eggs and add the sugar, cream and vanilla. Pour between the buns and allow to stand for 20 min. Bake for 40-45 min or until custard is set. Dust with icing sugar and serve with vanilla ice cream if desired.