Chocolate Dessert

Chocolate hot cross bun pudding

Name: Chocolate hot cross bun pudding recipe
Yield: 10
Ingredients: 565g fruit; 125ml olive oil; 800ml milk; 220g brown sugar; 8 eggs, at room temperature, lightly whisked; 20.00 ml vanilla extract; 40.00 ml dark cocoa powder; 50g dark (70%) chocolate, grated; Pure (thin) cream, to serve

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by Anneka Manning

ANNEKA MANNING, CHEF

Jun 02, 2023

“This is the best way to use up any leftover, stale hot cross buns. Rich in chocolate flavour, a generous drizzle of cream is all it needs to serve!” – Anneka Manning.

Dial up the choc by swapping out traditional fruit buns for choc-chip. You’ll need a 18cm x 30cm x 8cm (2.5L capacity) baking dish for this recipe.

P65 Chocolate hot cross bun pudding

6 large (565g) stale hot cross fruit buns
½ cup (125ml) extra virgin olive oil, plus extra, to grease
800ml milk
1 cup (220g) brown sugar
8 eggs, at room temperature, lightly whisked
1 tbs vanilla extract
2 tbs dark cocoa powder
50g dark (70%) chocolate, grated
Pure (thin) cream, to serve

Method

1.

Preheat oven to 180°C/160°C fan-forced. Lightly grease an 18cm x 30cm x 8cm (2.5L capacity) baking dish.
2.

Split hot cross buns in half horizontally. Set aside the tops, then crumble bases into a large bowl.
3.

Place oil, milk, sugar, eggs, vanilla and cocoa powder in a large bowl and whisk until well combined and smooth. Add the crumbled hot cross bun pieces and stir until well coated. Add the hot cross bun tops, dipping and turning to coat well in the mixture on all sides. Stand for 10 minutes to soak. Transfer mixture to prepared dish. Bake for 45 minutes, then cover lightly with foil, making a tent shape so it doesn’t touch the pudding. Bake for a further 20-25 minutes, until pudding is just set in the centre, but still has a slight wobble.
4.

Remove from oven and sprinkle over grated chocolate. Stand for 5 minutes for pudding to set a little more and for chocolate to melt. Drizzle with cream and serve.