Heritage Breeds Chocolate Orange Hot Cross Bun Pudding
Course: Dessert Skill level: easy Serves: 6 Butter, for greasing
6 hot cross buns
2 tbs orange marmalade 250 ml (9 fl oz) milk 250 ml (9 fl oz) double cream
2 oranges, finely grated zest only
Butter a 1.5 litre (2½ pint) baking dish.
Cut the hot cross buns in half and fit the bottom halves snugly into the prepared baking dish.
Warm the marmalade in a microwave then brush half over the base of the buns.
Put the milk, cream, orange zest and vanilla into a saucepan and warm gently.
Whisk together the Heritage Breeds Gladys May’s Duck Eggs and sugar in a bowl, then gradually add the warm, creamy mixture, whisking all the time.
Scatter two thirds of the chocolate over the buns, then 1 tsp vanilla bean paste or extract
2 Heritage Breeds Gladys May’s duck eggs
75 g (2¾ oz) caster sugar 75 g (2¾ oz) dark chocolate, chopped roughly
pour over half the creamy egg mixture. Leave to soak for a few minutes, then pop on the top half of each bun and brush with the remaining marmalade. Push the tops down, pour the remaining mixture over and leave to soak for 30 minutes.
Pre-heat oven to 160 deg. C., 320 deg. F., Gas Mark 3.
Scatter the remaining chocolate over the pudding. Place in a roasting tin and fill halfway with water to make a bain-marie. Bake in the pre-heated oven for 35 to 40 minutes until golden brown. Allow to stand for 5 minutes before serving.