Chocolate hot cross bun and butter pudding

If you can possibly tire of toasted hot cross buns with butter, here is a solution. Make them into a bread and butter pudding. The smell of chocolate and spices while they are cooking is reason enough to make it. The best part is the crispy sweet bun edges combined with the soft custard.

PREP TIME 25 minutes // COOK TIME 30-35 minutes // SERVES 4+

• 4 hot cross buns

• 50g soft butter + extra for greasing • About 3 tbsp apricot jam

• 1 cup (250ml) milk

• ½ cup (125ml) cream

• 3 free-range eggs

• 3 tbsp sugar or honey + extra for sprinkling • ½ tsp cinnamon

• ½ tsp mixed spice • pinch of salt

• 60g roughly chopped dark chocolate

1. Preheat the oven to 170°C (fan bake 150°C). Generously grease a

20 x 25cm baking dish with butter.

2. Slice buns vertically into thick 1cm slices. Butter each slice and spread lightly with jam. Layer into the dish so the bun slices are overlapping. 3. Pour the milk and cream into a saucepan and gently heat until foaming on the surface. Remove from the heat.

4. In a bowl, whisk together the eggs, sugar/honey, spices and salt. Slowly add the hot milk while whisking to combine.

5. Scatter the chocolate over the bun slices then evenly pour over the custard. Leave to soak for 10-15 minutes. Scatter with a little extra sugar and place in the oven.

6. Bake for 30-35 minutes until the buns on the surface are lightly crispy and the custard is set – check in the middle as this will be the last to set. 7. Cool for 10 minutes then serve with cream or pouring custard. Leftovers can be chilled and reheated to serve.