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8-10 1h

Kirsten Tibballs’ Hot Cross Bun Pudding

Ingredients

  • 6 hot cross buns
  • 50g pecan nuts, roasted
  • 50g good quality milk chocolate, chopped
  • 3 eggs
  • 150g brown sugar
  • 200mL Bulla Crème Fraîche
  • 300mL Bulla Cooking Cream
  • 1 tsp vanilla paste
  • 5 egg yolks
to serve
  • dusting of icing sugar
  • scoop of Bulla Creamy Classics Vanilla & Boysenberry Ice Cream
Tip
  • This recipe is perfect for those left over hot cross buns.

Cooking Directions

  • Preheat oven to 160°C.
  • Cut the hot cross buns into quarters and place them in a 240mm x 240mm greased, baking dish.
  • Sprinkle the buns with the pecans and chocolate.
  • Combine all remaining ingredients in a bowl and pour mixture over the hot cross buns.
  • Bake for approximately 50-60 minutes at 160°C, or until it has firmed up in the centre.
  • Dust with icing sugar and serve with a scoop of Bulla Creamy Classics Vanilla & Boysenberry Ice Cream to finish.

Ingredients

  • 6 hot cross buns
  • 50g pecan nuts, roasted
  • 50g good quality milk chocolate, chopped
  • 3 eggs
  • 150g brown sugar
  • 200mL Bulla Crème Fraîche
  • 300mL Bulla Cooking Cream
  • 1 tsp vanilla paste
  • 5 egg yolks
to serve
  • dusting of icing sugar
  • scoop of Bulla Creamy Classics Vanilla & Boysenberry Ice Cream
Tip
  • This recipe is perfect for those left over hot cross buns.