White choc hot cross bun pudding

The traditional British pud has been given a delicious Easter twist

SERVES 8

PREP TIME 15 MINS, PLUS SOAKING COOK TIME 45 MINS

● 50g butter, softened

● 6 hot cross buns, halved

● 125g white chocolate, chopped

● Grated zest of 1 orange plus a few strips of zest

● ½tsp ground mixed spice

● 300ml double cream

● 300ml milk

● 2tsp vanilla extract

● 4 eggs

● 175g golden caster sugar, plus extra for sprinkling

1 Butter the buns and put the bases into a deep 2ltr ovenproof dish. Sprinkle over half the chocolate, orange zest and mixed spice.

2 Cover with the bun tops and scatter over the remaining chocolate, grated orange zest and spice. Top with the strips of orange zest.

3 Using a fork, beat together in a jug the cream, milk, vanilla, eggs and sugar. Pour the mixture over the hot cross buns, pressing them down into the mixture. Leave to soak for at least 15 mins or up to 1 hour. Heat the oven to 180C/Gas 4.

4 Put the dish into a roasting tin and pour boiling water into the tin to come halfway up the side of the dish. Bake for 20 mins, then cover with foil and bake for 25 mins until the custard is just set. Leave to stand for 10 mins and dust with sugar before serving.