NUTELLA HOT CROSS BUN PUDDING

NUTELLA HOT CROSS BUN PUDDING

INGREDIENTS

Prep & Cook Time  50    Serves 8

400 ml pouring cream

1 cup milk

4 eggs

½ cup (110g) caster sugar

1 tsp vanilla extract

6 hot cross buns, plain or chocolate*

1/2 cup Nutella or hazelnut spread

50 grams soft butter

1 cup fresh or frozen raspberries

To serve

Vanilla ice cream, cream or custard

Method

  1. Preheat oven to 170’C (150’C fan forced).
  2. In a large mixing bowl, whisk the cream, milk, eggs, caster sugar and vanilla extract until well combined and sugar has disolved.
  3. Cut 6 hot cross buns each into 3 slices horizontally, making a bottom, middle and top. Spread the slices with a generous smear of Nutella.
  4. Arrange bun bases into a greased oval 2L capacity ovenproof dish. Pour over a third of the egg mixture. Stand for 5 minutes. Repeat the process, standing between layers, finishing with the tops of the hot cross buns and remaining egg mixture. Sprinkle over raspberries.
  5. Bake pudding for about 40 mins or until golden and custard is slightly set, still runny. Stand for 5 minutes and serve the pudding warm with ice cream or cream.

tip

Day old hot cross buns work best with this recipe.