Rhubarb & chocolate hot cross bun bundt

SERVES 8 PREP + COOK TIME 1 HOUR 30 MINUTES

500g rhubarb, trimmed, chopped coarsely ½ cup (110g) caster sugar

1 orange, rind finely grated then juiced soft butter and flour, to grease pan 8 store-bought hot cross buns

3 eggs

300ml thickened cream

¼ cup (55g) caster sugar, extra

100g dark chocolate, chopped coarsely thick cream, to serve

1 Place the rhubarb, sugar, orange rind and juice in a large frying pan over a medium heat. Bring to a gentle simmer, stirring to dissolve the sugar. Simmer for 6 minutes, stirring gently, or until the rhubarb is just tender. Set aside to cool slightly.

2 Preheat oven to 180°C (160°C fan-forced). Liberally grease a bundt pan with butter then dust with flour, tapping out excess.

3 Cut the tops (with crosses) off the buns about 1/3 of the way down. Tear the bun bases into chunky pieces.

4 Arrange the tops of the buns, cross side down, into the bundt pan, pressing them down and overlapping them slightly.

5 Whisk the eggs, cream and extra sugar together in a medium bowl.

6 Spoon half the egg mixture over the buns in the pan. Top with half the chocolate and a quarter of the rhubarb mixture. Top with torn bun pieces and spoon over remaining egg mixture.

Top with remaining chocolate and another quarter of the rhubarb mixture. Set aside for 10 minutes for the custard mixture to soak into the buns.

7 Place the pan on a baking tray and bake for 50 minutes or until golden on top with a slight wobble in the centre. 8 Set aside for 20 minutes before carefully turning out onto a serving plate.

9 Serve with thick cream and remaining rhubarb.

Not suitable to freeze.