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

I am an absolute huge fan of Green & Black’s Organic chocolate. In fact, when I mention my love of organic chocolate to others, Green & Black’s is the brand I’m thinking of. It has a rich, complex flavour that I find absolutely irresistible. Recently, Green & Black’s contacted me and asked me to be a part of the Green & Black’s Organic Easter Recipe Hunt and I couldn’t wait to take my love of this decadent chocolate into the kitchen. The recipes have now been posted on the Green & Black’s Canada Facebook page and one lucky recipe will be recognized as the first place winner!

I pondered different recipes for quite some time and eventually decided on a light and fruity tiramisu. Traditional Tiramisu uses flavours of coffee and rich mascarpone cheese to create quite a heavy, decadent dessert. I decided to lighten it up by using flavours of orange and raspberry blended with the rich complexity of dark chocolate.

dark chocolate orange raspberry tiramisu [Read more…]

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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