- 25g butter for greasing
- 8 hot cross buns
- 100g National Trust marmalade
- 75g dark chocolate, crumbled
- 3 free range eggs
- 250ml whole milk
- 100ml double cream
- 25g caster sugar
- 50g butter
Try a different bread
You could easily substitute the hot cross buns with croissants, brioche or normal bread for this recipe.
Grease a 1 litre pie dish with the butter.
Cut the hot cross buns in half. Spread each slice with the marmalade.
Arrange the bun halves in the dish, stacked up against each other, then sprinkle in chunks of chocolate and set aside.
Crack the eggs into a bowl and add the milk, cream and sugar. Use a balloon whisk or a fork to whisk until combined.
Pour the custard over the prepared hot cross buns and butter and leave to stand for 30 minutes. Preheat the oven to 180°C (160°C fan/gas mark 4).
Break the butter into small pieces and scatter over the top of the pudding.
Place the dish into the oven and bake for 30–40 minutes, or until the custard has set and the top is golden brown.
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