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.