Name: Chocolate Chunk Hot Cross Bun Pudding
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6
Cuisine: English
Ingredients: 500 ml Whipping cream; 325 ml 2% Milk; 1 vanilla pod (or 2 tsp. vanilla); 3 Large eggs; 115 g Granulated sugar; 6 Hot cross buns; /50 g Unsalted butter; ½ jar (approx. 220g) Coarse-cut marmalade or other jam; 200 g Green & Black’s Organic Dark, Milk and White Chocolate, broken into pieces; Powdered or confectioner’s sugar to serve

The Best Double Reverse White Chocolate Chip Cookies

March 14, 2018 by Kathryn 23 Comments

Let’s talk chocolate. Specifically, let’s talk chocolate chip cookies. Is there anything better than a tender, melty, hot-from-the-oven chocolate chip cookie?

Yes. Yes, there is. And it is these fun and delicious, best-of-both-worlds Double Reverse Chocolate Chip Cookies. Half regular chocolate chip cookie and half chocolate dough with white chocolate chips, this cookie is ALL yum.

These cookies were ones my mom used to make on special occasions and as a child, I called them Yin Yang Cookies because of the way the dark and light halves melted together. My husband, though, refers to them as Black and White Chocolate Chip Cookies. Look to the cookie, people! [Read more…]

This Easy Peanut Butter Chocolate Cracker Brittle Recipe Will Be Your New Favourite Holiday Treat

November 25, 2016 by Kathryn 26 Comments

I absolutely love holiday baking, and I’ve mentioned before that I often go overboard making sweet treats for family and friends during the holidays. But because I’m a busy mom, I do tend to favour quick and easy recipes over fussy and finicky ones. In fact, one of my favourites has always been a simple cracker brittle made with nothing more than crackers, butter and brown sugar.

So, when Kraft Canada challenged me to come up with a delicious holiday recipe featuring everyone’s favourite couple, Kraft Peanut Butter and Baker’s Chocolate, I decided to put a new twist on my old favourite by turning it into a peanutty, chocolatey treat. And the resulting Peanut Butter Chocolate Cracker Brittle was absolutely addictive! With just a few ingredients and less than fifteen minutes, you’ll have a full pan of decadence for your next holiday gathering! [Read more…]

Experience Chocolate Indulgence with Easy Double Chocolate Oreo Cookie Balls Recipe

October 16, 2014 by Kathryn 54 Comments

I have always been borderline obsessed with Philadelphia Cream Cheese and use it in any recipe I can, every chance I get. Pasta, appetizers, side dishes, desserts…every recipe is a good one for Philly as far as I’m concerned! But now Kraft has done something I wouldn’t have believed was possible by making my beloved Philadelphia Cream Cheese even more delicious. That’s right, Philadelphia Chocolate Brick Cream Cheese is now available in stores!

It goes without saying that I had to use this delectable chocolate dream product in a recipe and the one I chose was already so decadent that I was a little worried I was going overboard by using the Philadelphia Chocolate Brick Cream Cheese. I shouldn’t have worried. My Double Chocolate Oreo Cookie Balls are sinfully rich, it’s true, but that’s what makes them so irresistible! [Read more…]

Get Cooking with The Best of the Best and The Rest of the Best-Chocolate Raspberry Truffle Squares

June 7, 2012 by Kathryn 14 Comments

It’s been thirty-seven years since a group of eight bridge partners first got the idea of compiling some of the best-loved recipes from their bridge group into a cookbook. And the runaway success of the very first The Best of Bridge cookbook right up to the iconic status of the brand today is one of Canada’s most inspiring success stories.

chocolate-raspberry-truffle-squares

Not just about cooking, The Best of Bridge has always been a brand about friendship and that is fabulously obvious in the two latest cookbooks: The Best of the Best and more and The Rest of the Best and more; which have recently been re-released with the new concealed Wire-O hardcover binding that is so handy for kitchen use. [Read more…]

Green & Black’s Chocolate Chunk Hot Cross Bun Pudding Recipe

April 1, 2012 by Kathryn 7 Comments

Looking for an easy and decadent dessert for Easter Dinner or a sumptuous addition to Easter Sunday Brunch? You can’t go wrong with this absurdly rich hot cross bun pudding! The recipe calls for marmalade but mentions that you can use other jams or spreads if you prefer.

I decided to use my very favourite homemade wild plum jam for this. Then I sprinkled chunks of Green & Black’s organic chocolate over the jam-covered buns.

I loved the fact that the recipe was so easy, but I made it even easier with another small change. Instead of using a whole vanilla bean in the custard, I just added a teaspoon of vanilla extract to the egg and sugar mixture. A whole vanilla bean would have added more flavour, but this saved me the hassle of sieving the custard before pouring it over the buns.

And after thirty minutes of baking, I had my finished hot cross bun pudding! I could not believe how scrumptious this was; the chocolate chunks and whipping cream make it heavy on calories but it is so worth it! It’s filling too, so a little goes a long way.

Grab your favourite bars of Green & Black’s Organic Chocolate, give the recipe a try and see for yourself how tasty it is. If your family likes hot cross buns, they’ll love this creamy pudding!

Chocolate Chunk Hot Cross Bun Pudding

Yield: 6

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

A fun Easter or spring bread pudding made with hot cross buns!

Ingredients

500 ml Whipping cream
325 ml 2% Milk
1 vanilla pod (or 2 tsp. vanilla)
3 Large eggs
115 g Granulated sugar
6 Hot cross buns
/50 g Unsalted butter
½ jar (approx. 220g) Coarse-cut marmalade or other jam
200 g Green & Black’s Organic Dark, Milk and White Chocolate, broken into pieces
Powdered or confectioner’s sugar to serve

Instructions

Preheat the oven to 170ºC/325ºF.
Pour the milk and cream into a saucepan.
Split the vanilla pod, scrape the seeds out with the tip of a knife and add them to the saucepan along with the pod. Bring the milk, cream and vanilla to a boil and remove from the heat.
Whisk together the eggs and granulated sugar.
Remove the vanilla pod from the boiled milk and cream and slowly pour the mixture on to the egg and sugar while whisking.
Return the vanilla pod to the custard mixture to further enhance the flavour.
Split the hot cross buns into halves. Butter the cut sides and spread with marmalade.
In a baking dish, stack the buns at an angle with the buttered side facing up. The buns should rest on one another resembling fallen dominos.
Scatter the chocolate pieces over the buns, making sure to tuck plenty between each layer.
Sieve the custard mixture into a container then pour it on top of the buns in the baking dish. The tops of the buns should be visible once all the custard has been added. Allow the buns to soak in the custard for 15 minutes.
Boil water in a large roasting pan. Once the water is boiled, place the baking dish with the buns and custard into the larger pan to create a double broiler.
Bake for approximately 30 minutes. The dish is ready once there is a slight browning on the tops of the buns and there is a thick consistency to the custard.
Remove from the broiler and dust with powdered or confectioner’s sugar to serve.

Notes

For an extra burst of flavour, substitute your favourite jam for the marmalade, or even create a mixture. Apricot and raspberry are delicious substitutions. If desired, stir 2 tsp. vanilla into the custard instead of using the vanilla pod.

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Nutrition Information:

Yield: 8 Serving Size: 8 people
Amount Per Serving: Calories: 595Total Fat: 36gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 162mgSodium: 252mgCarbohydrates: 60gFiber: 1gSugar: 44gProtein: 10g

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